If you don’t like goat cheese, you could substitute plain yogurt for a similar (admittedly not the same) tangy, creamy effect. If you want to make this dish super easy, purchase two of the “Harvest Medley” bags of pre-cut turnips, yam and butternut squash from Trader Joe’s and use them in place of the turnips, beets, and butternut squash in the recipe. Otherwise, follow the recipe as written. Enjoy!
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 cup French green lentils
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 sprigs fresh thyme
- 4 cups vegetable stock
- 2 small turnips, scrubbed and cut into 1/2-in. cubes (about 1 cup)
- 1 bunch (about 5) baby golden or Chioggia beets, peeled (or 3 large beets, halved)
- 1 cup cubed butternut squash (1/2-in. cubes)
- 1 5-ounce bag baby arugula
- 1 bunch (about 5) baby carrots, trimmed and scrubbed
- 1/2 cup minced flat-leaf parsley
- 3 ounces aged goat cheese (such as Chevrot or Bûcheron, cut into small pieces)
- Heat olive oil in a medium pot over medium-high heat. Add onion and cook until translucent, about 3 minutes.
- Add garlic, lentils, salt, pepper, thyme, and 4 cups stock. Bring to a boil, then reduce heat to medium-low. Add turnips, beets, and squash and simmer gently, stirring occasionally, 20 minutes.
- Add arugula and carrots and cook 10 minutes, or until vegetables are tender and most of the liquid has been absorbed. Remove from heat and stir in parsley and goat cheese.
Adapted from Sunset Magazine