Autumn Harvest Vegetable and Lentil Medley
This autumn harvest vegetable and lentil medley is a hearty and flavorful dish that's perfect for a cold night. The lentils provide a good source of protein and fiber, while the vegetables add sweetness, crunch, and vitamins. The dish is easy to make and can be tailored to your own taste preferences.
I've always loved autumn. The changing leaves, the crisp air, and the abundance of fresh produce always put me in a good mood. One of my favorite things to do in the fall is to go to the farmers market and pick out a variety of fresh vegetables. This autumn harvest vegetable and lentil medley is a great way to use up all of the delicious produce that's available this time of year.
Prep time: 15 | Cook time: 30 | Serves: 4
Ingredients
- 1 cup dried brown lentils
- 1 butternut squash (about 2 pounds), peeled and cubed
- 1 pound Brussels sprouts, trimmed and halved
- 1 pound carrots, peeled and chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 teaspoon dried thyme
Instructions
- Rinse the lentils and pick out any debris.
- In a large pot or Dutch oven over medium heat, sauté the onion and garlic in a little bit of oil until softened.
- Add the butternut squash, carrots, and Brussels sprouts to the pot and cook for 5-7 minutes, or until they begin to soften.
- Stir in the lentils, vegetable broth, and thyme.
- Bring to a boil, then reduce heat and simmer for 25-30 minutes, or until the lentils are tender and the vegetables are cooked through.
- Season with salt and pepper to taste.
- Serve warm and enjoy!
Why It Works
- The combination of lentils and vegetables provides a good balance of protein, fiber, and vitamins.
- The butternut squash adds sweetness and creaminess to the dish.
- The Brussels sprouts add a bit of crunch and bitterness.
- The carrots add sweetness and color.
- The onion and garlic add flavor and depth.
- The vegetable broth adds flavor and helps to cook the lentils and vegetables.
- The thyme adds a touch of herbiness.