Lentil Stew

What you need....

a few tbsp olive oil or unflavoured coconut oil

1 large onion chopped

3 cloves of garlic chopped finely

1 cup of mushrooms ( I prefer 1/2 cup dried mushrooms for some variety but button is fine too !)

2 carrots chopped small

2 cups of chopped kale

2 cups of nice young green cabbage chopped (cored of course)

1 large can of diced tomatoes or (my preference) 4 tbsp of tomato paste

1 tsp of dried sage or 8 - 10 fresh leaves chopped very small

a bay leaf

veggie stock ( about 5 or 6 cups)

lentils ... I use canned for convenience (2 cans of them) sake but if you want to use fresh use about 1 - 1 1/2 cups of small lentils ( like green or french) and cook separately and drain off excess water.

chopped cilantro or parsley for garnish ( both are great!)

This stew is easy to make and is so amazing for you and your family !!

heat oil in a large pot. Add the onion, garlic, and carrots, and mushrooms. Cook for about 5 mins string to prevent the garlic from burning.

Add the cabbage and kale and cook another 5 mins or so.

Add tomatoes or the paste and the sage and the stock with the bay leaf. Bring to a boil and let simmer for about 20 mins till the veggies are tender.

let the veggies cool down and remove the bay leaf. Blend up your veggie mixture however you like !! Hand blender is my fave but you can use a blender or the food processor ( if using the food processor only put in the veggies ...not the liquid. Then add a tiny bit of liquid to get the mix going. then add the liquids back in the pot) blend in batches if necessary.

Then add the cooked lentils to the stew ( minus the lentils cooking or canning liquid !!) and heat through ..... ENJOY !!

The kids LOVED it and so did Noah, Rebekkah, and I

Happy eating !!