Creamy Lentils with Turnip Greens
- Extra virgin olive oil for drizzling in pan
- 1 medium onion, chopped
- 3 carrots, chopped
- 3 stalks of celery, chopped
- 1 pound bag lentils, sorted through
- 3 medium potatoes, peeled and cubed
- 6-8 cups chicken or vegetable stock or a combination of both (use vegetable if vegan) (I use organic)
- ½ cup dry white wine (optional—I love it in this, though)
- 1 bay leaf
- 1½ teaspoons dried thyme (fresh would be great if you have it)
- Kosher salt and coarsely ground black pepper to taste
- 1 bunch of turnip greens, chopped
- Cooked brown rice
- Red wine vinegar
- Fresh parsley
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 1½ hours, being very careful to watch the liquid level and add more stock as needed. Stir occasionally. I usually add about 2 cups more stock. You want it to be fairly thick and not extremely watery, but you do need to keep enough liquid in it. 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 greens. Let come to a boil again, then simmer for about 30 minutes. Taste and adjust seasonings.
- Serve over brown rice and sprinkle with fresh parsley. Drizzle with red wine vinegar.