So I know it’s summer and it’s hot and this dish is warm, comfort food, so like, what the what, Lorie?
Well, summer needs comfort too. Winter shouldn’t have all the snuggles.
I tried this dish a few months ago when it came into my inbox from one of my favorite food blogs. Something about it called my name and said “make me and eat me and you will love me.” That voice spoke to my guts. It was right.
I have adapted it quite a bit to fit my needs (like no dairy, and addition of turnip greens because I live in the South) and since I make it all the time, I wanted to share it with you. And let me share this secret with you too….when I made this dish it was the very first time I had ever eaten lentils.
And now I am positively a LENTIL FREAK. Except this is the only lentil dish I have made so far, but *still*. LENTIL. FREAK.
And it’s soooo healthy! You guys!
And get this….my five year old grandson eats it too! I know, we are all like WHOA NELLY, but he does! He asks for seconds. And anytime I can get healthy food down that boy, I do a weird happy dance that involves some clapping and a few violent twists of my body, not twerking exactly, but something a little different.
Yikes. I’ve shared too much. Recipe below.
Okay here are my notes:
–You can leave the wine out, but I really like it in there.
–So any kind of green can be added, I just love turnips. I have used fresh kale. I have used fresh spinach. I have used frozen collards.
–Watch the liquid. It needs to be thick but not too thick. Add more stock as necessary.
–You can make this vegan by using vegetable stock. I have done that but I usually use half chicken and half vegetable.
–Under no circumstances should you bypass the red wine vinegar drizzle at the end. It just MAKES this dish come alive. I think some sweet chow chow would be great on it too.
–I just love that mashing the potatoes makes the whole dish a little bit creamy without adding heavy cream.
–You know, it’s super important to have the right amount of salt. So don’t be afraid to use it. It’s going to be really bland if you don’t, and then you will hate me. So just make sure it’s properly salted okay?
–Oh ya, the fresh parsley is pretty awesome on top too. I am still thinking about trying chow chow on it, though…
- 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 (16 ounce) bag frozen turnip greens
- Cooked brown rice
- Red wine vinegar
- Fresh parsley
- 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.