Tackle weeknight dinners like a pro with this one-pan, veggie packed lentil stew.

What You’ll Need:

For the Stew:

• 4 Tbsp ghee, divided
• 1 large yellow onion, diced
• 4 large garlic cloves, minced
• 1 Tbsp fresh rosemary, finely chopped
• 2 Tbsp tomato paste
• 1 Tbsp herbs de Provence
• 2 cups French lentils, rinsed and sorted
• 6 cups chicken bone broth, or broth of choice
• 1 parmesan rind, about 4”x2”
• 2 teaspoons kosher sea salt
• Freshly cracked black pepper, to taste
• 10 oz frozen chopped butternut squash or sweet potato
• 4 cups loosely packed chopped kale, spinach, or collard greens
• 1 Tbsp red wine vinegar, or lemon juice

Optional Garnish:

• Crème fraîche
• Fresh rosemary sprigs
• Parmesan cheese
• Crusty bread, for dipping

Instructions:

1. Heat 2 tablespoons of ghee in a large Dutch oven or heavy-bottomed pot over medium heat. Add the onion, and a pinch of salt. Swirl to coat the onions in the melted ghee. Sauté for 4-5 minutes, or until translucent, stirring occasionally to prevent browning.
2. Stir in the garlic, and cook for 1 minute, until fragrant. Add the rosemary, tomato paste, and herbs de Provence. Stir to coat the vegetables, then continue to cook for 1-2 minutes.
3. Stir in the lentils, coating them in the ghee and aromatics. Pour in the broth, and add the parmesan rind, salt, and pepper. Bring to a boil, then reduce the heat to medium. Cover with a lid.
4. Simmer for 20 minutes, or until lentils are tender but still hold their shape. Stir occasionally.
5. Stir in the frozen butternut squash, and cook for 4-6 minutes, until cooked through.
6. Stir in the greens and let them wilt for 2-3 minutes. Remove the parmesan rind.
7. Add the vinegar and remaining 2 tablespoons of ghee. Taste and adjust salt to taste.
8. Ladle into bowls and garnish with a generous dollop of crème fraîche and extra rosemary. Serve with crusty bread and enjoy!