Most stews take hours to cook, but this dish, perfect for dinner or lunch, cooks up in a hurry!
Serves 4-6
1 Tbs. (15 ml) olive oil
1 organic onion, chopped
3 organic carrots, peeled and sliced
1 large organic turnip, peeled and cut into quarters
1 organic garlic clove, sliced
6 cups (1440 ml) organic vegetable broth
1 (15-ounce/430 g) organic can of lentils, drained and rinsed
1 cup (130 g) organic frozen corn
pinch or two of black pepper
1 Tbs. (15 g) chopped parsley
optionals:
- 8 organic Brussels sprouts, cut in half
- other organic vegetables of choice
- organic beans
- leftover vegetables
1. In a Dutch oven, heat the oil over high heat.
2. Add the onion and sauté until softened, about 3 minutes.
3. Add the carrots, turnip, garlic, (optional items), and sauté another 3 minutes.
4. Add the broth and bring to a boil.
5. Reduce the heat to a simmer and cook until the vegetables are tender, about 5 minutes.
6. Add the lentils, corn, pepper, and parsley.
7. Cook for another minute to heat the lentils and corn.
8. Store in a covered container in the refrigerator for a week or freezer for longer.
