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Western farmers grow all manner of lentils, including the green ones called French or lentilles du Puy, which cook up firm and nutty. Combine them with root vegetables, kale, and squash for a deeply satisfying winter meal.

This Story Originally Appeared On sunset.com

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Credit: Annbelle Breakey

Recipe Summary

total:
1 hr
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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 minutes.

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  • Add kale and carrots and cook 10 minutes, or until vegetables are tender and most of the liquid has been absorbed. Remove from heat and stir in parsley and goat cheese. Serve immediately, accompanied by crusty bread.

  • Note: Semifirm aged goat cheese, available at most cheese counters, has an assertive flavor that pairs well with winter greens and root vegetables. Its firmer texture holds up well when heated.

Nutrition Facts

416 calories; calories from fat 30%; protein 23g; fat 14g; saturated fat 5.4g; carbohydrates 55g; fiber 10g; sodium 813mg; cholesterol 17mg.
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