Lentil Stew with Winter Vegetables

Lentil Stew with Winter Vegetables
Photo by Annbelle Breakey


  • 1 medium onion, chopped
  • 1 cup cubed butternut squash (1/2-in. cubes)
  • 1 teaspoon salt
  • ½ cup minced flat-leaf parsley
  • 4 cups stemmed, chopped kale
  • ¼ teaspoon freshly ground black pepper
  • 3 ounces aged goat cheese (such as Chevrot or Bûcheron, cut into small pieces; see Notes)
  • + 7 more ingredients
    • 2 tablespoons olive oil
    • 1 bunch (about 5) baby golden or Chioggia beets, peeled (or 3 large beets, halved)
    • 2 sprigs fresh thyme
    • 2 small turnips, scrubbed and cut into 1/2-in. cubes (about 1 cup)
    • 3 cloves garlic, minced
    • 1 bunch (about 5) baby carrots, trimmed and scrubbed
    • 1 cup French green lentils

1. Heat olive oil in a medium pot over medium-high heat. Add onion and cook until translucent, about 3 minutes. Add garlic, lentils, salt, pepper, thyme, and 4 cups water. Bring to a boil, then reduce heat to medium-low. Add turnips, beets, and squash and simmer gently, stirring occasionally, 20 ...

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