Even though it is now officially spring, this never ending Vancouver rain and a lingering cold have me craving some good ol comfort food. I came upon this recipe in the March 2011 issue of bon appetit and knew it would be a winner and no, not just because it calls for my favourite vegetable Kale. This recipe also calls for rutabaga and celery root which I have never used nor could I identify even if I tried. After a quick trip to the grocery store I discovered that celery root is not the same as celery afterall.
Lentil and Vegetable Stew with Kale
adapted slightly from bon appetit
2 tablespoons olive oil
1 onion, chopped
2 carrots, chopped
1 celery root, peeled and chopped
1 pound dried brown lentils (I used 2 cups, last of my supply)
1 tablespoon herbes de Provence (I had never heard of this either)
8 cups vegetable broth
1 large bunch Kale, ribs removed and chopped
Fry the onions in the oil with salt and pepper to taste. Add the next 3 ingredients and fry until lightly browned. Next, add the lentils, broth, herbs and kale and cook until lentils are soft all the way through. I made a small change to the recipe by pureeing 1 cup of the stew in order to make the broth thicker and I also crumbled some soft feta cheese on top. Yum! I'm starting to feel this cold go away already!
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