Recipe inspired by A Pinch of Yum
Ingredients
- olive oil for drizzling in pan Extra virgin
- 1 medium onion chopped
- 3 whole carrots chopped
- 3 stalks celery chopped
- 1 pound lentils washed & sorted
- 3 medium potatoes peeled and cubed
- 6–8 cups chicken or vegetable stock
- 1/2 cup dry white wine optional)
- 1 bay leaf
- 1 1/2 teaspoons dried thyme
- Kosher salt and coarsely ground black pepper to the taste
- 1 bunch turnip greens
- 1 bunch baby mustard greens
- Cooked brown rice
- fresh parsley
Servings:
Units:
Instructions
- 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.
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