Lentil Veggie Stew
By: Shoshanna Levy
Published: Thursday, May 19, 2011 - 10:15am

Ingredients




2 tablespoons coconut oil or ghee
1 bunch spring onions, chopped
2 fennel bulbs, chopped
stems from the kale, chopped
4 purple carrots, chopped
1 medium celeriac root, peeled, chopped
1 medium rutabaga, peeled, chopped
1 cup red lentils, rinsed
1/2 cup brown lentils
1 teaspoon dried basil
1 teaspoon dried rosemary
2 teaspoons dried thyme
9 cups veggie broth
1 bunch large kale, leaves coarsely chopped
Himalayan or sea sat and pepper, to taste
optional: fresh parsley, chopped as a topping
1 cup purple cabbage, chopped

Preparation

1 Heat oil in large pot over medium heat. 2 Add onion, fennel, kale stems, rutabaga, carrots, celeriac. 3 Sprinkle with salt and pepper and sauté until beginning to soften and brown, about 10 minutes. 4 Stir in lentils and dried herbs. 5 Add broth, cabbage, and kale. Bring to boil, stirring to incorporate kale. 6 Reduce heat to medium-low, cover with lid slightly ajar, and simmer until lentils are tender, stirring occasionally. 7 Add more broth to thin, if desired. 8 Season with salt and pepper. 9 Enjoy!