Lentils with Winter Vegetables is a cozy, nourishing dish that brings together earthy lentils and the season’s best vegetables in one hearty bowl. It’s warm, rustic, and full of flavor — perfect for cold nights when you want something wholesome and satisfying.
Ingredients
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1 cup green or brown lentils, rinsed
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1 tablespoon olive oil
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1 small onion, diced
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2 cloves garlic, minced
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2 carrots, chopped
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1 parsnip, chopped
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1 small sweet potato, peeled and cubed
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1 small turnip, chopped
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2 cups chopped kale or Swiss chard
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4 cups vegetable broth
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1 teaspoon thyme
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½ teaspoon rosemary
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1 bay leaf
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Salt and black pepper to taste
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1 tablespoon lemon juice or apple cider vinegar (optional, for brightness)
Cooking Time
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Prep time: 15 minutes
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Cook time: 40 minutes
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Total time: 55 minutes
Serving
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Serves 4
Instructions
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Prepare the Base:
In a large pot, heat olive oil over medium heat. Add the onion and garlic, and sauté for 3–4 minutes until fragrant. -
Add the Vegetables:
Stir in carrots, parsnip, sweet potato, and turnip. Cook for about 5 minutes, stirring occasionally. -
Simmer the Lentils:
Add lentils, vegetable broth, thyme, rosemary, and bay leaf. Bring to a boil, then reduce heat and simmer uncovered for 30–35 minutes until lentils and vegetables are tender. -
Add Greens and Finish:
Stir in kale or chard and cook for 5 more minutes until wilted. Remove the bay leaf. Adjust salt and pepper to taste. -
Brighten and Serve:
Add lemon juice or vinegar just before serving for a hint of acidity. Serve warm with crusty bread.
Tips
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For a heartier meal, top with a poached egg or a sprinkle of grated Parmesan.
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You can swap kale for spinach or collard greens.
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This dish freezes well — perfect for meal prep.
Nutrition (per serving)
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Calories: 240
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Protein: 12g
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Fat: 5g
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Carbohydrates: 38g
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Fiber: 12g
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Sugar: 6g
Lentils with Winter Vegetables is a comforting, protein-rich meal that celebrates the depth and flavor of seasonal produce in every bite.
