VEGETARIAN LENTIL AND KALE STEW

My Cellar

Serves 4

¼ cup (60 ml) extra-virgin olive oil

1 onion, diced

2 carrots, diced

1 celery rib, diced

1 garlic clove, minced

2 thyme sprigs, leaves removed and minced

1 rosemary sprig

½ cup (125 ml) crushed tomatoes

1 tbsp (15 ml) red wine vinegar

2 cups (500 ml) French lentils

4 cups (1 L) vegetable stock or water

1 Yukon Gold potato, 2-in (5 cm) cubes

1 small butternut squash, peeled and cut into 2-in (5 cm) cubes

1 bunch kale, washed and sliced

¼ cup (60 ml) whipping cream

Heat vegetable oil in a large heavybottomed sauce pan or Dutch oven over medium heat. Add onion, carrot, celery, garlic, thyme and rosemary. Cook until vegetables have softened, stirring occasionally, about 10 to 15 minutes.
Add tomatoes, red wine vinegar, lentils, stock, potatoes and squash. Cook, partially covered, for 15 minutes. Add kale and continue cooking for 10 to 15 minutes or until lentils, potato and squash are soft and cooked through. Add cream and simmer for another 5 minutes, then serve.