January Lentil Stew

January Lentil Stew

1 cup dry lentils (I used French which keep their shape well when cooked)
1 medium yellow onion
2 cloves garlic
1 cup celeriac (Zucchini or eggplant would also work)
2 large carrots
2 medium yellow beets
(Red will do just fine)
1 tbsp butter
1 tbsp olive oil (Coconut oil would also work nicely here)
1 tbsp fresh tarragon (If using dried, use 1/2 tbsp)
1/2 tsp cumin
1 tsp ground chile peppers
Salt & pepper
5 cups vegetable stock (Add more if you want to convert this to soup)
(See here how to make your own stock.)
1/4 cup red wine (Optional but highly recommended)
12 small cremini mushrooms

Soak the lentils overnight and strain. (This is not required, but it should help with the gassiness issue.) Dice the vegs and add them (except the mushrooms) to the oil and butter in a large pot. Sauté the vegs for about 10 minutes until onions are golden.  Add the tarragon, cumin, chile, s&p, stock, wine and lentils.  Stir and let simmer about 20 minutes.  Add the chopped (not too fine) mushrooms and simmer for another 30 minutes.  If you decide you want soup, just add more stock.  Makes about 8 servings. (Note: Though I didn’t add it here, kale or spinach is an excellent addition. Add it at the very end, so as not to over cook it.)

Serve over brown rice (or quinoa for extra protein!)  Sprinkle some tarragon on top to make it more photogenic.

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