Lentil Stew with Winter Vegetables

Yield: 4 servings

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)


  1. Heat olive oil in a medium pot over medium-high heat. Add onion and cook until translucent, about 3 minutes.
  2. 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.
  3. 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


6 Responses to Lentil Stew with Winter Vegetables

  1. Jackie November 22, 2009 at 8:52 pm #

    I made this tonight, and it was very good. I don’t know what 1/2 inch pieces look like -so I guessed and cooked until everything was tender. Thanks. I will absolutely make this again, once I get through this bunch. Do you think it can be frozen, without the goat cheese?

  2. chezdesblog November 22, 2009 at 9:41 pm #

    I’m so glad you enjoyed it! Goat cheese is heat sensitive and can become grainy and separate when overheated. When using in recipes, it’s best to heat until just melted, which is why we add it at the end. Go ahead and freeze the stew before adding the goat cheese. You can always add it later…

  3. Jackie November 23, 2009 at 7:49 pm #

    Thanks. I haven’t frozen it yet, but I absolutely left the goat cheese out and have been adding it as I have been heating and eating it. Tomorrow I will share some with friends– there is more than enough 🙂

  4. Dani September 15, 2010 at 11:07 am #

    Our other sister, Jen, said this was so good that the first time she made it, she made it 3x that week!

    So we tried it last night, and could not get enough of it! SO beautiful, and packed with great nutrition.

    Today we’ll make a large batch in our Culinary Group at work.

    Truth to tell, I don’t like those ‘spicy’ type vegs, so subbed sweet potatoes for turnips, and spinach for arugula. Still divine : )

  5. chezdesblog September 23, 2010 at 11:54 pm #

    Dani – thanks! Car has told me about your work – such good things you are doing. I’m happy to provide a little inspiration! Best, K.

  6. Derek January 17, 2013 at 9:08 am #

    Just finished off the last of the leftovers for lunch in the office. Some not so happy noses around but one happy tummy.

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