Autumn Harvest Lentil and Vegetable Medley

This hearty lentil and vegetable medley is the perfect way to warm up on a chilly autumn night. The lentils are cooked in a flavorful vegetable broth with a variety of vegetables, including onions, carrots, parsnips, Brussels sprouts, and butternut squash. The dish is finished with a drizzle of olive oil and a sprinkling of salt and pepper.

The origins of this recipe can be traced back to the humble beginnings of agriculture, when lentils were one of the first domesticated crops. Lentils were a staple food in many ancient cultures, and they continue to be an important part of the diet in many parts of the world today. This recipe is a modern take on a classic dish, and it is sure to please even the most discerning palate.

Prep time: 15 | Cook time: 30 | Serves: 4

Ingredients

• 1 cup brown lentils, rinsed
• 4 cups vegetable broth
• 1 medium onion, chopped
• 2 medium carrots, peeled and chopped
• 1 medium parsnip, peeled and chopped
• 1 cup Brussels sprouts, trimmed and halved
• 1 cup butternut squash, peeled and cubed
• 1 tablespoon olive oil

Instructions

1. Heat olive oil in a large saucepan over medium heat.
2. Add onion and cook until softened, about 5 minutes.
3. Add carrots, parsnips, and Brussels sprouts and cook for 3 minutes.
4. Add butternut squash and lentils and stir to combine.
5. Pour in vegetable broth and season with salt and pepper to taste.
6. Bring to a boil, then reduce heat and simmer for 25-30 minutes, or until lentils are tender and vegetables are cooked through.
7. Serve warm and enjoy.

Why It Works

• The combination of lentils and vegetables provides a good balance of protein, fiber, and vitamins.
• The vegetable broth adds flavor and depth to the dish.
• The olive oil adds a touch of richness and helps to bring out the flavors of the vegetables.
• The salt and pepper help to season the dish and make it more flavorful.