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Prep Time: 15 Minutes Cook Time: 52 Minutes |
Ready In: 67 Minutes Servings: 14 |
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This is a nice fall-winter dish, although you could probably enjoy this year round. Since playing RSC #9 I actually fell in love with lentils, and they definetely go a long way in any recipe. Ingredients:
2 1/2 cups dry green lentils |
4 white potatoes, peeled and chopped |
3 large carrots, peeled and chopped |
1 cup white onion, chopped |
1 whole fennel, chopped |
2 garlic cloves, finely chopped |
1 1/2 cups rutabagas, chopped |
2 cups butternut squash, chopped |
1 teaspoon paprika |
1 1/2 teaspoons cumin |
salt and pepper |
1 tablespoon olive oil |
Directions:
1. Sauté white onion and garlic in olive oil until translucent. Make sure to stir frequently to prevent stickiness and the garlic from burning.
2. Add carrots and sauté a few minutes longer. Add salt, pepper, cumin ad paprika, and stir well.
3. Add all other vegetables and lentils and mix well. Then add 7 cups of water.
4. Let it come to a boil, then reduce to simmer for 45 minutes. Add water if necessary.
5. Serve warm.
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