SOUTHFIELD, Mich. (myFOXDetroit.com) -
This recipe comes courtesy of Gleaners Community Food Bank.
Yield: 1 1/2 quarts (about 6 Servings)
Winter vegetables - carrots, parsnips and celeriac - release their sweetness into this earthy, humble Lentil Stew. Mustard greens, stirred in at the very last minute, wilt in the residual heat of the stew and provide just a whiff of pungency. Serve it with good quality olive oil and balsamic vinegar.
- 1 1/2 cups French green lentils
- 2 tablespoons apple cider vinegar
- 1 tablespoon Canola Oil
- 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 salt
- 1 1/2 quarts vegetable or chicken stock
- 1 dried red chili pepper
- 2 bunches mustard greens (trimmed and sliced very thin)
- 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.
- Heat the oil a heavy-bottomed stock pot over medium heat. Toss the onions into the oil, 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.