Root Veggie and Lentil Stew

Root Veggie and Lentil Stew

Ingredients:

• 2-3 Tbsp olive oil
• 1 medium yellow onion, chopped
• 2 carrots, peeled and chopped
• 1 medium parsnip, chopped
• 1 medium Chioggia beet, peeled and chopped
• 1 medium garnet yam, peeled and chopped 
• 5 cloves garlic, smashed and chopped
• 3 cups vegetable or mushroom broth
• 1 cup dry red wine, such as pinot noir
• 1 cup dry green or brown lentils
• 4 sprigs thyme leaves, minced
• 1 sprig rosemary leaves, minced

Instructions:

1. In a large dutch oven or other heavy bottomed pot, heat olive oil over medium heat. Saute onions with a pinch of salt until golden and translucent. Add carrots, beets, yams, parsnip, and garlic. Cook and stir for 7 minutes. Season with salt and pepper.
2. Stir in broth, red wine, and lentils. Bring to a boil, cover, and reduce heat to a simmer. Simmer on medium low for 35 minutes.
3. Uncover and stir in fresh herbs. Cook for an additional 10 minutes, or until lentils are tender. Taste and adjust seasonings if desired.

Serves 4-6