Who can resist the delights that Canada offers when autumn begins to settle in? Yes, we all want summer to last forever but it is inevitable that "winter is coming".
Nowhere more can you appreciate the change of seasons better than in North Eastern Ontario; all the way from Algonquin Park down to the Niagara region. Anywhere there are hardwood trees you will find beauty, but I have a soft spot for Ontario.
With all the noise of busy life, political overload, and electronic overdosing, taking a drive, or walk, to breathe in the beauty that is around you is nourishment for the soul.
All those oranges, reds, and yellows interspersed with the evergreens remind us of this delightful fall stew that is a hit for Thanksgiving or any day of the week. Vegan stew was never so healthy! Impress your vegan guests and give those non vegans something to delight their tastebuds! Since your soul has been nourished by Mother Nature, let her further nurture your body.
Kale & Dill Lentil Stew
2 cups brown lentils
3 onions, peeled & diced
1 veg bouillon cube
5 large carrots, peeled & diced
1 medium butternut squash, cubed (1/4 inch)
2 large sweet potatoes, peeled & diced
2 celery stalks sliced
4 tbsp of chopped fresh dill
3-6 cups of thinly sliced kale (chiffonade)
Place lentils in cold water to soak for minimum of 20 minutes. Prepare the rest of the tasty ingredients while they soak. Put onions in large pot (think stew for 2 days) and add 4 cups of water & the veg bouillon & bring to boil. Cook for 15 minutes & then add the carrots, squash & sweet potatoes and soaked lentils. Bring it all to a boil & then reduce the heat to low while the veggies cook until soft....about 10-15 minutes. Add the celery & dill, then in 3 minutes at the kale. Cook until the kale is tender. This can be customized to however you like the veg tenderness & add whatever you like. Give it a whirl with your stick blender the next day, adding water, to make a great soup!!