Lential & Vegetable Stew with Kale

I love lentils & kale is beginning to grow on me.  Kale is a super vegetable...so we should probably all be eating a lot more of it.  We skipped the rutabaga, I personally don't like it.  I think my dislike of rutabaga comes from when my mom would make it every Thanksgiving...

xoxo
Mel

Lentil and Vegetable Stew with Kale

8 servings

• PREP: 35 minutes
• TOTAL: 55 minutes

Recipe by the Bon Appétit Test Kitchen

March 2011

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

Preparation

• 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.