INGREDIENTS
1 tbsp
Bacon fat
2
Bay leaves
3/4 lb
Carrots
3/4 lb
Celeriac
1 1/2 cups
French green lentils
2
bunches Mustard greens, very thin
1/2 lb
Parsnips
1
Red chili pepper, dried
1
Yellow onion, medium fine
1 1/2 qt
Chicken stock
1
Balsamic vinegar
1 tsp
Sea salt, unrefined
1
Olive oil, unrefined extra virgin
2 tbsp
Apple cider viengar