Lentil Stew with Winter Vegetables and Mustard Greens

Name: Lentil Stew with Winter Vegetables and Mustard Greens
Prep time: 7 h 30 min
Cook time: 7 h 30 min
Total time: 7 h 30 min
Yield: 6
Cuisine: Global
Ingredients: 2 Tbsps apple cider viengar; 1 Tbsp bacon fat; 6 servings balsamic vinegar (to serve); 2 bay leaves; 340 grams carrots (peeled and chopped into 1/4-inch dice); 340 grams celeriac (peeled and chopped into 1/4-inch dice); 1 liters chicken stock; 355 milliliters French green lentils; 6 servings unrefined extra virgin olive oil (to serve); 2 bunches mustard greens (trimmed and sliced very thin); 227 grams parsnips (peeled and chopped into 1/4-inch dice); 1 dried red chili pepper; 1 teaspoon unrefined sea salt; 1 medium yellow onion (chopped fine)

Lentil Stew with Winter Vegetables and Mustard Greens might be just the main course you are searching for. This recipe serves 6. Watching your figure? This gluten free and dairy free recipe has 491 calories, 20g of protein, and 20g of fat per serving. This recipe covers 31% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes about 7 hours and 30 minutes. A mixture of carrots, parsnips, green lentils, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the apple cider you could follow this main course with the Apple Cider Doughnut Cake as a dessert.

Instructions

Pour the lentils into a large mixing bowl, cover with warm water by 2 inches and stir in vinegar. Cover the bowl loosely with a kitchen towel, and leave it in a warm spot in your kitchen for 8 to 12 hours.

Ingredients you will need

Lentils

Vinegar

Water

Equipment you will use

Kitchen Towels

Mixing Bowl

Drain the lentils and rinse them well.Melt the bacon fat in a heavy-bottomed stock pot over medium heat. Toss the onions into the bacon fat, and cook them until fragrant and translucent. Stir in celeriac, carrots and parsnips.

Ingredients you will need

Bacon Drippings

Celeriac

Parsnip

Carrot

Lentils

Onion

Stock

Equipment you will use

Pot

Sprinkle the vegetables with salt, cover the pot, and sweat for 6 to 8 minutes, stirring occasionally.Stir in lentils, chicken stock, chili pepper and bay leaves. Simmer, uncovered, for 30 to 35 minutes until lentils are tender. Pluck out the chili pepper and bay leaves.Turn off the heat, and stir in mustard greens. Cover and allow the greens to wilt in the residual heat of the lentils for about 5 minutes.

Ingredients you will need

Mustard Greens