Classifieds

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....