Lentil Stew

A medley of root vegetables lend their sweetness to this humble, earthy stew. (Jennifer McGruther)

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

For the Lentils

• 2 cups French lentils
• 5 cups water
• 2 bay leaves
• 2 tablespoons fine salt

For the Soup

• 1 tablespoon extra-virgin olive oil
• 2 ounces bacon, finely chopped
• 1 yellow onion, finely chopped
• 1 teaspoon crushed red pepper flakes
• 1 medium celeriac, peeled and diced
• 2 medium carrots, peeled and diced
• 2 medium parsnips, peeled and diced
• 1 teaspoon fine salt
• 4 cups bone broth
• 1 bunch mustard greens, trimmed of tough veins and sliced very thin

Prepare the lentils: Cook the lentils in advance by dumping them in a large stockpot, cover them with water, and then add the bay leaves and salt. Bring to a boil over medium-high heat, and then turn the heat down to medium. Simmer, covered, until tender, about 25 minutes. Strain and reserve.

Alternatively, you can cook the lentils in an electric pressure cooker, such as an Instant Pot. Combine the lentils, water, bay leaves, and salt in the insert of the pressure cooker. Pressure cook for 8 minutes, and then let the pressure release naturally for 5 minutes. Strain and reserve.

Prepare the soup: Warm the olive oil in the Dutch oven over medium heat, and then add the chopped bacon. Cook, stirring occasionally, until the bacon crisps, and then add the onion to the pan.

Sauté the onion in the bacon grease until fragrant and tender, about 8 minutes. Then add the crushed red pepper flakes, celeriac, carrots, and parsnips. Sprinkle with salt, and sweat the vegetables for about 6 minutes further.

Pour in the broth. Increase the heat to medium-high. When the soup begins to boil, turn down the heat to medium-low and simmer the vegetables until tender, about 20 minutes.

Stir in the lentils and chopped greens, and allow the soup to cook 5 minutes further before serving. Serve warm. Store any leftovers in an airtight container in the fridge for up to 5 days.