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!
We suggest that replacing white rice with brown rice is a healthier option.
We are celebrating the end of our first week of #vegout2021 with #asparagus a veg we love so much that, with the help of volunteers from @AlvinFFA we planted a field of it at #HopefarmsHTX in the shape of a heart . That's an easy check off our list of 30 different veg in March.
Lets try #parsnips today! A carrot sister, the sweet white roots are high in potassium & antioxidants. We love #Vegout2021 Ambassador @savorsweat parsnip soup recipe so much, we put it on https://t.co/8dp3I1t5IY along with hundreds more to help you #eat30vegin30days deliciously.
#kaleyeah for the #vegout2021 challenge. Always growing at #hopefarmshtx & frequently found in our #farmshare, #kale was the first crop to bounce back after Feb's #DeepFreeze. We love it raw or braised, but our favorite is #kalechips
Tear, coat in oil & bake @200 until crisp.