Hearty winter root vegetables—carrots, parsnips, and celeriac—release their sweetness into this earthy stew. Mustard greens, stirred in at the very last minute, wilt in the residual heat for a lovely finish. I recommend French lentils (Puy lentils) in this recipe for their ability to keep their form during long cooking; however, both brown and green lentils work fine.
Serves 8
