Fabulous Lentil Stew

Fennel adds a sweet touch to lentils and vegetables in this thick and hearty stew. Vegan, wheat-free, corn-free, low fat, heart smart.

1 1/2 cups brown lentils, rinsed
6 cups water
2  bay leaves
1 strip dulse
1 tablespoon {dried nettles}-optional
1 tablespoon extra virgin olive oil
5 cloves garlic, sliced
1/4 teaspoon fennel seeds
1 1/2 cups sliced onions
1 1/2 cups celery, sliced
2 cups yellow squash, sliced in 1/4-inch quarters
4 cups sliced kale
1 pound tomatoes or 1 can (14 ounces) diced tomatoes
1/2 teaspoon fresh rosemary or 1/4 teaspoon dried {rosemary}
2 teaspoons fresh thyme or 1 teaspoon dried {thyme}
1 teaspoon {sea salt} or to taste
Boil and simmer the lentils, bay leaves, dulse and nettles for 15 minutes while you saut� the vegetables.

Heat a heavy skillet. Add olive oil, garlic, fennel seeds and onions. Saut� for 5 minutes and add celery. Saut� for 5 minutes and add yellow squash. Saut� for 3 minutes or until it becomes bright yellow. Add fresh chopped kale and saut�ed vegetables to the lentils. Simmer for 10 minutes or until the lentils are soft. Add tomatoes. Simmer for a couple of minutes. Add herbs and sea salt. Simmer 2 minutes to blend the flavors and taste. Add more seasonings, if desired.

Ease of Preparation: Easy

Preparation Time: 10 min

Cook Time: 30 min

Servings: serves 6 to 8

Recipe By: Leslie Cerier

From:  Taste Life! Organic Recipes
Used with permission of Square One Publishers