Lentil, Kale, Root Veggie Stew

1 butternut squash, peeled and cut into cubes
2 turnips, peeled and cut into cubes
 6 golden beets, peeled and cut into cubes
2 cups green lentils
1 cup of baby carrots
4-6 kale leaves, remove stem and chop leaves
1/2 onion chopped
4 garlic cloves, diced
S&P + tarragon
4 cups of water
Olive oil

Place some olive oil in the bottom of a large pot. Saute the onion and garlic on low heat until the onions are translucent. Next add the lentils, stir around and then add the water. Bring the water to a boil then return to simmer. Once the water is simmering and add in the squash, turnips and the beets. Cover and cook for 20-25 minutes. Then add in the chopped kale and carrots and cook for another 10-15 minutes. The stew will be done when the vegetables are soft and most of the water is absorbed. * You can season this soup with just about anything like garlic powder, thyme, tarragon etc. The flavors from evertyhing above give this dish a sweet but savory taste. Also if you want you can pre-cook the butternut squash in the oven to make it softer prior to cooking.