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.