Vegetable Stew with Lentils and Kale
Gourmet Soups, Stews, & Bisques
This hearty vegetarian main dish is perfect for a chilly fall or winter evening. It's made with carrots, butternut squash, and turnips in this version, but feel free to substitute other vegetables such as parsnips, cauliflower, rutabagas, broccoli, or celery root in any combination you like.
2 tablespoons olive oil
l large onion, diced
1/2 pound carrots, peeled and diced
1 small butternut squash, peeled, seeded, and diced
3 medium turnips, peeled and diced
Salt and ground black pepper
1 pound brown lentils, rinsed
2 teaspoons dried thyme
2 1/2 ounces Veggie Stock Gold® dissolved in 8 cups hot water
1 large bunch kale, tough stems removed, leaves coarsely chopped
Heat the oil in a soup pot over medium heat. Add the onion and sauté until it softens, 3-4 minutes. Stir in the carrots, squash, and turnips, and season with salt and pepper. Continue cooking, stirring occasionally, until the vegetables begin to brown, about 7-8 minutes.
Stir in the lentils and the thyme, then add the reconstituted Veggie Stock Gold® and the kale. Bring the soup to a simmer, reduce the heat to medium-low, and cover the pot, leaving a small opening on one side. Simmer until the lentils and vegetables are tender, stirring occasionally, about 20 minutes. Season to taste with additional salt and pepper.
Wine Pairing: California Chardonnay or Rosé