- Calories 416
- Caloriesfromfat 30%
- Protein 23g
- Fat 14g
- Satfat 5.4g
- Carbohydrate 55g
- Fiber 10g
- Sodium 813mg
- Cholesterol 17mg
Lentil Stew with Winter Vegetables
Annbelle Breakey
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.
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.
redcucina's Review
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
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!
SarahD's Review