Lentil Stew With Winter Vegetables

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 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 bãƒæ’ cheron, cut into small pieces)

Recipe

• 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.