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melanie6263

Root Vegetable Stew 

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


  1. In a large pot, heat the olive oil over medium heat.

  2. Add the onion and cook for about 5 minutes until softened and translucent.

  3. Add the garlic and cook until fragrant, about 1 minute.

  4. Stir in the carrots, celery, parsnips, rutabaga, sweet potato, and butternut squash.

  5. Cook, stirring occasionally, for about 5-7 minutes until they start to soften.

  6. Add the tomato paste and stir to coat the vegetables, cooking for 2-3 minutes. 

  7. Add the vegetable stock, lentils, thyme and rosemary. Season with salt and pepper to taste.

  8. 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.

  9. Serve the stew warm, topped with 1/4 cup kale.


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