Lentil Stew with Winter Vegetables

3 Reviews
ADD YOUR REVIEW
Annbelle Breakey
Total Time
1 Hour
Yield
Makes 4 servings
February 2007
RECIPE BY Sunset

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.

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 cup French green lentils
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 sprigs fresh thyme
  • 2 small turnips, scrubbed and cut into 1/2-in. cubes (about 1 cup)
  • 1 bunch (about 5) baby golden or Chioggia beets, 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 Bûcheron, cut into small pieces)

Nutritional Information

  • Calories 416
  • Caloriesfromfat 30%
  • Protein 23g
  • Fat 14g
  • Satfat 5.4g
  • Carbohydrate 55g
  • Fiber 10g
  • Sodium 813mg
  • Cholesterol 17mg

How to Make It

Step 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 minutes.

Step 2

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.

Step 3

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.

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Ratings & Reviews

SarahD's Review

SarahD
April 27, 2012
This is a very versatile recipe and by that I mean I didn't have most of the ingredients but I improvised and it still tasted really good! I used leeks rather than onions. I added fennel. I used traditional red beets (turned the broth a bit orange). I used half lentils and half quinoa. I added potato since I didn't have enough turnip. I used mixed greens (spinach and a variety of chard - no kale). I used chicken broth. I didn't have parsley or goat cheese so I added feta and crushed red pepper. Delicious! I call this a great "base recipe".

redcucina's Review

redcucina
January 28, 2012
This recipe has potential with the base of the lentils, garlic and onion. I found the flavor of the turnips and beets off-putting, though I generally like both. Next time I will make it with chard instead of kale, and potatoes, carrots, butternut squash and fennel.

bksoper's Review

bksoper
January 04, 2009
This is a phenomenal dish. I omitted the beets and turnips but included everything else. As a big meat eater, I can testify that this was a very satisfying dish as well as very savory. It's one of my winter staples!
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