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.
Coat sweet potatoes and garlic cloves with olive oil, salt, & pepper. Place in a single layer on a baking sheet. Roast 25 minutes, until tender and mildly caramelized
Heat a heavy-bottomed pot over medium heat. Add remaining olive oil & minced shallot. Cook until tender and fragrant, stirring regularly
Fold in kale, followed by the roasted sweet potatoes and garlic cloves
Add veggie stock and heavy cream or coconut milk. Simmer for 5-7 minutes
Blend soup with immersion blender or in blender until smooth
Garnish with sliced scallions and serve with warm, crusty bread. Enjoy!
