Lentil Stew

with Focaccia and Whipped Herb Goat Cheese

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As the leaves begin to fall and the crisp air rolls in, there’s nothing better than cozying up on the sofa with a warm, hearty meal that celebrates the best of the harvest season. Our comforting lentil stew is just the dish for those cool autumn days. We slow-cook organic lentils with a medley of seasonal vegetables, creating a stew that’s both nourishing and delicious. For an extra touch of indulgence, a dollop of creamy goat cheese stirred in at the end adds a perfect richness. Paired with warm focaccia, this wholesome meal brings all the cozy fall vibes while keeping things healthy and veggie-packed!

Meal Prep:

• Chop Vegetables in Advance: Dice the onion, carrots, celery, and leeks when you buy them, or the day before. Store them in airtight containers in the fridge for quick assembly when cooking.

• Pre-Soak Lentils: Lentils don’t require soaking like beans, but a 1-2 hour soak before cooking can reduce cooking time and make them easier to digest.

• Make Whipped Herb Goat Cheese Ahead: Prepare the herbed goat cheese the night before and store it in the fridge. This will give the flavors time to meld and save time on the day of cooking.

Time Savers:

• Use Pre-Cut or Frozen Vegetables: Buy pre-cut onions, carrots, and celery to cut down on prep time (mirepoix). You can also substitute frozen Swiss chard or spinach for quicker preparation.

• Herbed Goat Cheese: Instead of purchasing plain goat cheese and adding fresh herbs, you can buy herbed goat cheese to use for the whipped goat cheese in this recipe. Alternatively, you can also use dried herbs instead of fresh; just remember to use dried herbs liberally since they do not have as strong of a flavor.

Make Extra:

• We love whipped herb cheeses!: Make extra to have on crostini with various toppings, as a topping on beet salad or tomato salad, serve with fried or scrambled eggs for breakfast or lunch (with toast on the side), or even serve it with pasta like in our recipe for Bucatini with Herb-Whipped Ricotta. 

• Double the Recipe: Lentil Stew freezes well, so make a double batch and freeze half for future meals. Store in freezer-safe containers for up to 3 months.

• Make a second or third meal: 

  1. Serve over a baked potato or mashed potatoes for a simple vegetarian twist on Shepherd's Pie.

  2. Pair with a salad and serve over rice, instead of with bread on the side. 

  3. Add vegetable broth to the leftover lentils and blend (in a blender or use an immersion blender) to make a smooth soup.

Don’t forget our mantra: we recommend reading through the full recipe and taking out all the ingredients before you begin cooking.

Lentil Stew with Focaccia and Whipped Herb Goat Cheese

For 4 Servings

PREP TIME: 15 min. COOK TIME: 20 min. TOTAL TIME: 30 min.

Wash and dry any produce.

One Potato Kitchen Tools:  large pot, chef’s knife, cutting board, small-medium sized pot or sauté pan, large mixing bowl, baking sheet, food processor

From Your Pantry: salt (kosher or sea), pepper, vegetable or canola oil, extra-virgin olive oil

Ingredients: 

• 2 c. lentils (dried, green)

• 1 yellow onion (diced)