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One-Pot Winter Vegetable Lentils

Winter Vegetable Lentils
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This hearty lentil stew is thick and satisfying with warm, earthy flavors.

Ingredients

Scale
  • 1 tablespoon olive oil, ghee or grass fed butter, or bacon fat would be good here if you like it
  • 1 medium yellow onion, chopped
  • 2 stalks celery, chopped
  • 1 cup French green lentils
  • 5 cups chicken broth or vegetable broth
  • 1 chipotle chili pepper
  • 1 bay leaf
  • 4 sprigs fresh thyme or 1 teaspoon dried
  • 1 celeriac or potato peeled and chopped into 1/2” dice, about ¾ pound*
  • 1 turnip, peeled and chopped into 1/2” dice
  • 3/4 pound carrots, peeled and chopped into 1/2 “ dice (4 carrots)
  • 1/2 pound parsnips, peeled and chopped into 1/2-inch dice (3 parsnips)
  • 1 teaspoon Celtic sea salt
  • 1 bunch hearty greens trimmed and sliced very thin (kale, mustard greens, collards), about 5 cups
  • 1 tablespoon apple cider vinegar
  • extra virgin olive oil, to serve
  • Balsamic vinegar, to serve

Instructions

 

  1. Heat the olive oil, ghee or other fat in a heavy-bottomed stock pot over medium heat. Add onions and celery, cook until fragrant and translucent, 5 minutes, stirring frequently to prevent burning.
  2. Stir in lentils, chicken stock, chipotle pepper, bay leaf and thyme. Simmer, uncovered, for 15-20 minutes until lentils are beginning to get tender.
  3. Stir in celeriac, turnips, carrots, and parsnips. Sprinkle the vegetables with salt, cover the pot, and simmer for 15-20 minutes, more stirring occasionally until vegetables are just cooked.
  4. Turn off the heat, and stir in the greens. Cover and allow the greens to wilt in the residual heat of the lentils for about 5 minutes.
  5. Add apple cider vinegar.
  6. Taste to adjust salt.
  7. Serve with olive oil and balsamic vinegar.

Notes

If your digestive system is sensitive… SOAK YOU LENTILS. Pour the lentils into a large mixing bowl, cover with warm water by 2 inches, and stir in vinegar. Cover the bowl with a kitchen towel and leave in a warm spot in the kitchen for 8 to 12 hours. Drain the lentils and rinse well.

If using potatoes choose red potatoes or gold potatoes.

Find it online: https://eatwellenjoylife.com/one-pot-winter-vegetable-lentils/