Lentil Veggie Stew

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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!
.

Tags:

fiber
Vegetarian
vegan
gluten free
Veggies
lentil

Yield:

12.0 servings

Added:

Thursday, May 19, 2011 - 10:15am

Creator:

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