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Ingredients
US|METRIC
6 SERVINGS
- 6 beets (peeled and diced into 1 inch pieces)
- 6 sunchokes (medium, or potatoes, peeled and diced into 1 inch pieces)
- 4 carrots (large, peeled and diced into 1 inch pieces)
- 2 cups brussels sprouts (trimmed and cut in half length-wise)
- 2 cups squash (diced, such as butternut or acorn)
- 2 cups broccoli florets
- 4 Tbsp. olive oil (divided)
- 2 sprigs rosemary
- 6 sprigs thyme
- 4 oz. bacon (cut into 1-inch pieces, optional)
- 3 cups green lentils (or cooked brown)
- 2 leeks (white and light green parts, coarsely chopped)
- 3 cups kale (chopped)
- 4 cloves garlic (chopped)
- 1/4 cup red wine vinegar (or more to taste)
- 1 Tbsp. Dijon mustard (or whole grain mustard, or mixture of the two)
- 1/2 tsp. salt
- freshly ground pepper (to taste)
- 1 Tbsp. olive oil (more as needed)
- 4 oz. goat cheese (crumbled)
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