Lentil Stew with Winter Vegetables

 

Adapted from MyRecipes.com

INGREDIENTS:

• 1 tablespoon oil
• 1 onion, chopped
• 1 cup lentils, rinsed
• 4 cups water
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1 medium rutabaga (2 cups diced)
• 1 medium gold beet (2 cups diced)
• 1 small carnival squash (2 cups diced)
• 1 bunch kale, chopped
• 1/2 cup minced parsley
• salt

METHOD:

• Cook onion in oil until transparent, about 3 minutes
• Add lentils, water, thyme and rosemary; bring to a boil
• Add rutabaga, beet and squash, return to a boil, lower heat and simmer 20 minutes, covered
• Stir in kale and cook an additional 10 minutes, covered
• Stir in parsley and salt to taste

NOTES:
Makes 9 cups at 170 calories per cup

Spiced Sweet Potato and Rutabaga

Adapted from Vegetarian Times

INGREDIENTS:

• 2 rutabagas, diced
• 4 carrots, diced
• 2 sweet potatoes, diced
• 1 tablespoon vegetable oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 teaspoon ground ginger
• 1 teaspoon tumeric
• 1 teaspoon ground coriander
• 3 teaspoons ground cumin
• 2 teaspoons lemon juice
• 1/2 cup raw sunflower seeds

METHOD:

• Bring large pot of salted water to a boil
• Add diced rutabaga, carrots and sweet potatoes and boil for 5 minutes
• Drain, reserving 1/2 cup cooking liquid
• In the same pot, heat oil and add onion and garlic; cook stirring often, 3-4 minutes
• Add spices and combine
• Add reserved cooking liquid and lemon juice, stir to combine
• Add drained rutabaga, carrots and sweet potatoes, toss to combine
• Transfer tp 9 x 13 baking dish, cover and bake for 30 minutes at 400 degrees
• Sprinkle sunflower seeds over top, cover and bake 10 minutes longer or until vegetables are tender

Hearty Rutabaga Soup

Adapted from Epicurious

INGREDIENTS:

• 1 tablespoon oil
• 1 onion, diced
• 3 celery ribs with leaves, diced
• 2 cloves garlic, minced
• 1 medium black radish, diced
• 1 medium rutabaga, diced
• 3 medium carrots, diced
• 3 medium potatoes, diced
• 1 - 28 ounce can diced tomatoes, undrained
• 4 cups water
• 2 vegetable bouillon cubes

METHOD:

• Heat oil in soup pot over medium heat
• Add onion, celery and garlic and saute 5 minutes
• Add the rest of the ingredients and bring to a boil
• Reduce heat and simmer, covered, until vegetables are tender, about 30 minutes
• Puree part of the soup with an immersion blender
• Salt to taste

Rutabaga and Kale Stew

Adapted from Eating Out Loud

INGREDIENTS:

• 1 tablespoon olive oil
• 1 large onion, chopped
• 4 carrots, cubed
• 3 cloves garlic, minced
• 1 large bay leaf
• 2 1/2 teaspoons ground cumin
• 8 cups water
• 2 vegetable bouillon cubes
• 2/3 cup barley, soaked overnight in 1 1/2 cups water
• 2/3 cup lentils, soaked 3 hours in 1 1/2 cups water
• 1 rutabaga, peeled and cubed
• 1 bunch kale, coarsely chopped
• salt and pepper to taste

METHOD

• In a large soup pot cook onions and carrots in olive oil until onions become transparent
• Add garlic, bay leaf and cumin; stir to combine
• Add water, bouillon cubes and barley with soaking water and bring to boil; cover and simmer 25 minutes
• Add lentils with soaking water and rutabagas; bring to boil; remove bay leaf
• Stir in kale until wilted, bring to boil and simmer, covered, for 30 minutes or until vegetables are tender
• Season with salt and pepper to taste