Heat a large Dutch oven over medium to high heat. Coat the bottom with olive oil, then add the onion, carrots, and celery and cook until crisp-tender.
Add the lentils, potatoes and chicken or vegetable stock, starting out with about 6 cups. Stir in the wine. Add the bay leaf and thyme. Let come to a boil, then reduce heat to a simmer. Cook uncovered until lentils are tender and done, about 1 1/2 hours. *Be careful to watch the liquid level and add more stock as needed. Stir occasionally. Add salt and pepper to taste.
When lentils are done, mash the potatoes against the side of the pan with a spoon then stir them. This will make it creamy. Stir in the turnip and mustard greens. Let come to a boil again, then simmer for about 30 minutes.
Top with a scoop of brown rice and sprinkle with fresh parsley. Enjoy!
Recipe Notes
We suggest that replacing white rice with brown rice is a healthier option.
Preheat grill to high. If using a grill pan, place it over high heat on the stove.
Dry the eggplant by patting with a paper towel.
Drizzle with 1 teaspoon of olive oil and place on the grill.
Cook until dark grill marks appear, about 5 minutes per side. Remove from heat and set aside.
While the eggplant cools, whisk together ¼ cup of olive oil, vinegar, salt and pepper in a medium size bowl.
Construct the salad by stacking or layering components: eggplant, tomato, mozzarella, eggplant, tomato, mozzarella, eggplant.
Spoon vinaigrette over and around the salad and garnish with basil.
Serve with crusty bread and enjoy!
Recipe Notes
How To Disgorge An Eggplant:
Eggplants are a loaded with water. In order to concentrate their flavor, place eggplant slices on a paper towel and lightly salt them. This will force the eggplant to secrete water while absorbing the salt, known as disgorging. Since there is less moisture in a disgorged eggplant, it won’t end up soggy on the grill! Be sure to implement this neat trick about one hour prior to using the eggplant.
