Serves 8
2 tablespoons olive oil
1 large onion, chopped
3 garlic cloves, minced
2 medium carrots, chopped
2 celery stalks, chopped
2 parsnips, chopped
1 small rutabaga, chopped
1 medium sweet potato, chopped
1 ½ cups butternut squash, chopped
2 tablespoons tomato paste
12 cups vegetable stock
1 cup green or brown lentils, rinsed
2 sprigs fresh thyme
1 sprig fresh rosemary
Salt and pepper to taste
2 cups chopped and massaged kale
In a large pot, heat the olive oil over medium heat.
Add the onion and cook for about 5 minutes until softened and translucent.
Add the garlic and cook until fragrant, about 1 minute.
Stir in the carrots, celery, parsnips, rutabaga, sweet potato, and butternut squash.
Cook, stirring occasionally, for about 5-7 minutes until they start to soften.
Add the tomato paste and stir to coat the vegetables, cooking for 2-3 minutes.
Add the vegetable stock, lentils, thyme and rosemary. Season with salt and pepper to taste.
Bring the stew to a gentle boil, then reduce the heat to low and let it simmer for 40-45 minutes, or until the lentils are tender and the vegetables are fully cooked.
Serve the stew warm, topped with 1/4 cup kale.
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