Prepare the Lentil Stew:

1. Boil the Lentils: In a medium pot, bring 1 sprig of rosemary, 1 sprig of thyme, lentils and 4 cups of water to a boil. Once boiling, turn down to a low simmer. Let simmer while you prep your vegetables.

2. Sauté the Aromatics: Coat the bottom of a large pot with olive oil and warm over moderate heat. Add the diced onions and smashed garlic, stirring to combine. Cook over low heat until the onions are soft and translucent.

3. Add the Vegetables: Stir the carrots and celery root into the pot. Cover and cook until the carrots begin to soften, approximately 3-4 minutes.

4. Prep and Add the Leeks: Trim the bottoms and dark green tops off the leeks. Slice the leeks in thirds, separating the lighter green portions from the darker leaves (discard the dark green parts). Cut the leeks in half lengthwise, and slice into ½” to ¾” pieces. Place in a colander under cold running water, using your hands to toss and wash very well. Add the leeks to the pot, stirring into the mirepoix (onions, carrots, and celery). If needed, add a dash of water to the pot. Cover and cook until the leeks start to soften slightly, another 3-4 minutes.

Pro Tip: You can use the whole stalk of the leek for a slightly heartier texture to your stew.

5. Simmer the Stew: Increase the heat to moderately high and stir constantly to prevent browning. Pour in the vegetable stock and bring the mixture to a boil. Add the green lentils (plus their cooking water). Return the pot to a boil, then reduce to a simmer. Cook until the lentils are very tender and can be crushed easily between your fingers, about 10-12 minutes.

Pro Tip I: Lentils do not need to be soaked; however, soaking them for 30 minutes to 1 hour before cooking will cut down on the cooking time. If you do soak your lentils, you do not need to follow Step 1, and can simply start cooking your lentils here, in Step 5.

Pro Tip II: If the stew is too thick for your liking, you can always add a splash of water or vegetable broth whilst cooking. Remember to taste and season as you’re cooking!

6. Finish with Swiss Chard: During the final minutes, stir in the Swiss chard until wilted. Remove the rosemary and thyme stems and adjust the seasoning to taste.

Prepare the Herb-Whipped Goat Cheese and Warm Your Bread:

6. Whip the Cheese: In a food processor, combine the olive oil, fresh herbs, and garlic. Pulse to mince and combine. Next, add the goat cheese and cream cheese and pulse until the mixture is smooth and whipped. Set the whipped herbed goat cheese in the fridge while the stew finishes to allow the flavors to meld and the texture to firm up.

7.  Warm focaccia bread: To prevent burning, wrap your bread in foil then place your focaccia bread into a 250°F oven for 8-10 minutes.

Serve:

Serve the Lentil Stew: Ladle the lentil stew into bowls and top with a dollop of whipped herbed goat cheese. Serve with the focaccia bread on the side with the herb-whipped goat cheese.