French Lentil and Root Veggie Stew
This morning I woke up, meditated and then took a nice walk around my neighborhood. It’s been “chilly” here in Los Angeles, and on my walk I even saw some trees who’s leaves were changing color. I made me think of Chicago where I grew up. Sorry LA, but your Fall has nothing on the Midwest’s. Daydreaming of being back in Chicago for the pumpkin patches, apple picking with apple cider, and haunted housing with my family. I decided I was going to make a hearty and grounding stew for dinner and I am making enough to keep in the fridge for a few days. I LOVE leftovers!
Here is a super easy stew I made today to fill my Fall cravings today.
1 yellow onion, diced
7 diced carrots
4 stalks of diced celery
2 medium parsnips, diced
4 cloves garlic, minced
6-8 cups vegetable broth
26 oz. box of organic chopped
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon dried oregano
2 cups uncooked French green lentils, rinsed
3 tablespoons organic tomato paste
3-4 cups Tuscan kale, roughly chopped
Organic Red Cow no pasteurized Parmesan for serving
In a large stock pot, heat 2 tablespoons of Ghee over medium heat. Add onion, carrots, celery, and parsnips and sauté until starting to soften. Add garlic and continue to sauté.
Next, add 6 cups vegetable broth, tomatoes, thyme, rosemary, oregano. Bring to a simmer. Stir in lentils and tomato paste.
Partially cover pot and simmer for 45 minutes or until lentils are tender. Add more broth if needed, but I like this soup thick like a stew. Stir in kale. Season to taste. Super Easy!