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by Avia Kelly
1 medium onion, peeled and chopped
4 cloves garlic, minced
3 Tablespoons butter
4-6 cups veggie or meat stock
1/2 cup dry lentils, sorted and rinsed
1 large fresh burdock root, sliced
1/4 cup molasses
1/2 teaspoon fresh ginger root, peeled and grated
1 small can crushed tomatoes
1 rib celery, chopped
1 sweet potato, peeled and cubed
1 large carrot, chopped
a bunch beet greens, chopped
spash of honey
splash of apple cider vinegar
salt or tamari to taste
In a soup pot, saute garlic and onion in butter until brown.
Add remaining ingredients and bring to a boil.
Lower heat to a simmer and cook for 1-2 hrs or until the lentils are soft.
Add more stock or spring water if the stew gets too thick.
Share and enjoy!
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