Sunday, January 20, 2013

Lentil and Root Stew

approx. 6 cups broth (chicken or beef will work)
1 cup brown lentils
3 medium carrots, sliced
3 cups diced turnips
1 large onion, chopped
1/2 cup (or so) chopped bell peppers, any color
1/2 t ground red pepper
3/4 t dried oregano 
salt to taste

Simmer for approximately one hour.
Top with sliced green onions and chopped bits of bacon.   

Whole grain, stone-ground, cornmeal muffins are perfect with this stew. 
*Can soak lentils overnight if desired. 

(Frugal Notes: the turnips were frozen and grown in the garden, the carrots were leftovers from the garden and have been stored for months, the oregano was from the garden and had been preserved in oil, the green onions are currently growing randomly hidden in the leeks, the turkey bacon was bought on sale for .99 (this was half a pack), the ground pepper was made from red peppers from the garden that I dried and ground myself,  the lentils are much less than a dollar per pound, and the broth was made free from bones.)  

Ezek 4:9  Take thou also unto thee wheat, and barley, and beans, and lentiles, and millet, and fitches, and put them in one vessel, and make thee bread thereof, according to the number of the days that thou shalt lie upon thy side, three hundred and ninety days shalt thou eat thereof.

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