Last night we put the mustard greens from our garden in a lentil soup, and served it on yummy, fluffy bread bowls that Mark experimented with (he used all-purpose flour and some wheat gluten instead of bread flour).
The bread was delicious, and the soup was pretty good too, for a simple lentil soup.
To make the soup, I followed this recipe:
1 onion, chopped
3 cloves garlic, chopped
1 lb lentils
10 cups veggie broth
a bunch of mustard greens, cut to large strips
Cook onion in some olive oil in a large pot, until soft and golden-brown. Add garlic, then 10 cups of veggie broth. Add lentils and bring to a boil. Simmer with tilted lid for 20 minutes or so, till lentils are soft. Mash some of the lentils and return to the pot. Add the mustard greens, 1 T of soy sauce, black pepper, a bit of MSG, ground celery seed, 2 T lemon juice, and whatever other flavors you might want to add.