Lentil Stew With Winter Vegetables |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Super healthy and delicious lentil stew. A family favorite from Sunset Magazine February 2007. Ingredients:
2 tablespoons olive oil |
1 medium onion, chopped |
3 garlic cloves, minced |
1 cup french green lentil |
1 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
2 sprigs fresh thyme |
2 small turnips, scrubbed and cut into 1/2-in . cubes (about 1 cup) |
1 bunch peeled chioggia beet, peeled (or 3 large beets, halved) |
1 cup cubed butternut squash (1/2-in. cubes) |
4 cups stemmed chopped kale |
1 bunch about 5 baby carrots, trimmed and scrubbed |
1/2 cup minced flat leaf parsley |
3 ounces aged goat cheese (such as chevrot or bƒ cheron, cut into small pieces) |
Directions:
1. Heat olive oil in a medium pot over medium-high heat. Add onion and cook until translucent, about 3 minutes.
2. Add garlic, lentils, salt, pepper, thyme, and 4 cups water. Bring to a boil, then reduce heat to medium-low.
3. Add turnips, beets, and squash and simmer gently, stirring occasionally, 20 minutes.
4. Add kale and carrots and cook 10 minutes, or until vegetables are tender and most of the liquid has been absorbed.
5. Remove from heat and stir in parsley and goat cheese. Serve immediately, accompanied by crusty bread.
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