Peel and chop them into small cubes about 1cm in size.
Grate the zest off the orange and then take off the white pith and slice into the segments so you get the flesh without any of the membrane. Reserve any juice you can.
Put all the ingredients into a pan and heat slowly to dissolve sugar. Raise heat to boiling then lower to a simmer and cook for approximately an hour until all fruit is soft. Use a potato masher to break it down.
Remove bay leaf and cinnamon stick.
Spoon into sterilized jars and pop on the lids.
Once opened it will keep for up to a month in the fridge.
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.
