- Yield: 1 1/2 qts (about 6 Servings)
- Prep: 5 mins
- Cook: 45 mins
- Ready In: 7 hrs 30 mins
- 1 1/2 cups French green lentils
- 2 tablespoons apple cider vinegar
- 1 tablespoon bacon fat
- 1 medium yellow onion (chopped fine)
- 2 bay leaves
- 3/4 pound celeriac (peeled and chopped into 1/4-inch dice)
- 3/4 pound carrots (peeled and chopped into 1/4-inch dice)
- 1/2 pound parsnips (peeled and chopped into 1/4-inch dice)
- 1 teaspoon unrefined sea salt
- 1 1/2 quarts chicken stock
- 1 dried red chili pepper
- 2 bunches mustard greens (trimmed and sliced very thin)
- unrefined extra virgin olive oil (to serve)
- balsamic vinegar (to serve)
- 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. 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. 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. Serve with olive oil and balsamic vinegar.
Your Partner in Health,
Georgia D. Austin, MSACN, CCN, CNS
Certified Clinical Nutritionist
FLT Lifestyle Educator
New Leaf Functional Nutrition