Meatless Monday: Fantastic Farm Fresh Stew
By: Shoshanna Levy
Published: October 31, 2011

If you are fortunate to live in a warm climate, then you may still have all of the ingredients for this mouth-watering stew available. If you live in a colder climate, then sub the summer veggies for what's in season at your local market. 
A stew like this is merely a template, feel free to get creative with different herbs, spices, and veggies,
1/8 cup extra virgin olive oil
	10 cloves of garlic, chopped
	3 onions, diced
	3 cups diced assorted peppers (sweet red Italian, green and red bell)
	1 1/2 cups diced carrots
	1/2 cup celery (4 stalks)
	2 cups diced eggplant (salted)
	1/2 cup green beans, roughly cut
	2 yellow squash, diced
	1 zucchini, diced
	4 tomatoes, skins removed and diced
	1 teaspoon fresh thyme leaves
	1 teaspoon cumin
	4 teaspoons kosher salt
	1 teaspoon dried oregano
	2 cans kidney beans, drained and rinsed
	8 ounces of brown lentils, cooked al dente for 8 minutes
For the rest of the recipe click here.