Servings: 8
Ingredients:
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 large carrots (8 to 9 ounces), peeled, chopped (1 1/4 cups)
- 1 medium celery root (celeriac), peeled, chopped (3 cups)
- 1 medium rutabaga, peeled, chopped (2 cups)
- 1 pound brown lentils, rinsed
- 1 tablespoon herbes de Provence
- 8 cups (or more) vegetable broth
- 1 large bunch kale (about 9 ounces), ribs removed, leaves coarsely chopped
Instructions:
- Heat oil in large pot over high heat. Add onion and next 3 ingredients; sprinkle with salt and pepper and sauté until beginning to soften and brown, 10 to 11 minutes.
- Stir in lentils and herbes de Provence. Add broth and kale. Bring to boil, stirring to incorporate kale.
- Reduce heat to medium-low, cover with lid slightly ajar, and simmer until lentils are tender, stirring occasionally, about 20 minutes.
- Add more broth to thin, if desired. Season with salt and pepper.
Source: The Bon Appétit Test Kitchen
Photo: Cookie and Kate
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