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 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".
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.
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!
