Thanks everybody that came out and volunteered Thursday. I think our Winter stew rocked. Hopefully it kept everybody going for any late night studying. Keep in mind that that meal was made of of all local and sustainable vegetables, so it was both delicious and sustainable.
See you next week for our basil stir fry.
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 cup French green lentils
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 sprigs fresh thyme
- 2 small turnips, 1/2-in. cubes
- 1 bunch (about 5) beets, 1/2-in cubes
- 1 cup cubed butternut squash (1/2-in. cubes)
- 4 cups stemmed, chopped kale
- 1 bunch (about 5) baby carrots, trimmed and scrubbed
- 1/2 cup minced flat-leaf parsley
- 3 ounces aged goat cheese
1. Heat olive oil in a medium pot over medium-high heat. Add onion and cook until translucent, about 3 minutes. Add garlic, lentils, salt, pepper, thyme, and 4 cups water or stock. Bring to a boil, then reduce heat to medium-low. Add turnips, beets, and squash and simmer gently, stirring occasionally, 20 minutes.
2. Add kale and carrots and cook 10 minutes, or until vegetables are tender and most of the liquid has been absorbed. Remove from heat and stir in parsley and goat cheese.