Check out what I doctored up tonight (and served with some toast spread with feta!). Try this creation, but keep in mind that it's easy to mix and match various vegetables, beans, and spices to create a unique dish each time.
Lentil Stew with Squash and Greens
1 Onion, diced
2 Garlic Cloves, minced
1/4 Kabocha squash, seeds removed and diced
2 large carrots, diced
3 large parsnips, diced
2 Tbs caraway seeds
2 Tbs dried basil
1 Tbs crushed red pepper
2 bay leaves
salt and pepper
1/2 lb dried lentils, rinsed and picked over
2 cups low sodium beef broth + 2 cups water
1 bunch kale, stems removed and torn
1 bunch fresh basil
1. Oil large soup pot and saute onion and garlic until tender. Add squash, carrots, parsnips, and seasonings. Mix together and saute about 3 minutes.
2. Add lentils, broth and water. Bring to a boil. Reduce heat and simmer, covered, until all vegetables and beans are tender, about 20 minutes.
3. Remove bay leaves and stir in kale and basil until wilted.
4. Serve or let cool before freezing/refrigerating.