by Avia Kelly

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!