Roasted Root Vegetable and Lentil Stew {Take Two}

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It’s about this time that I’m completely sick of candy and cookies and caramel popcorn.  I must have eaten my weight in caramel popcorn this year.

It seemed like each day someone new brought in a tin of popcorn to work, and it was my duty to taste each and every one to determine the hierarchy of caramely delight.   Original, drizzled with white and dark chocolate, sea salted.

Apparently there is such a thing as too much caramel popcorn.

 

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Christmas Eve there was only one thing I wanted.  Vegetables.  Fresh and light.  A rainbow of roots: red, orange, green, purple.

The opposite of caramel corn.

 

Soup.

 

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A lentil soup is a quick and easy way to take a break from the richness of holiday fare.

And who doesn’t love roasting root vegetables?!   Warm and wholesome – makes the house smell like home.  I love roasting things in the winter – any time, really, but especially in the winter.  It’s cozy.

 

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I have a bit of a thing for lentil soups.  I’ve even done roasted root vegetable and lentil stew before.  I can’t help myself.  They’re just so darn easy and fulfilling!  They’re comfortable and familiar.  Something I always crave this time of the year when it’s 18 degrees outside and all I want to do is snuggle down into a big, fluffy pink blanket and a movie.

 

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Roasted Root Vegetables and Lentil Stew

5 carrots, peeled and diced into 1 inch pieces
1 parsnip, peeled and diced into 1 inch pieces
1/2 pound purple potatoes, cleaned and diced into 1 inch pieces
olive oil
1 cup dried lentils
2 garlic cloves, minced
1 cup chicken stock
5 cups water
1/2 pound green beans, trimmed and diced into 1 inch pieces
1 cup kale leaves, roughly chopped
salt and pepper, to taste
lemon juice, to taste

Preheat oven to 425 degrees and line a baking sheet with parchment paper.  Combine the diced carrots, parsnip, and potatoes with olive oil and salt and pepper.  Roast for 20 minutes, then remove from the oven and then flip the vegetables.  Return to the oven for 20 minutes more.

When there is only ten minutes remaining on the roasting time, add the lentils, garlic, chicken stock, water, green beans, and salt and pepper to a medium sauce pan.  Bring to a boil and then reduce to a simmer.

When the vegetables are tender and nicely browned, remove them from the oven and add them to the pot with the lentils as well as the kale leaves.  Check the stew for salt and pepper, adding more if needed.  Squeeze in fresh lemon juice, to taste.  Cook until the lentils are tender.

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