Autumn Lentil Stew

Autumn is about color, cool evenings and stews in mugs while sitting around a fire. I love taking the vegetables from the farmers market table and creating a meal that is hearty and satisfying.

½ c muun chi Onion Kraut or sliced onion

2 T muun chi Fermented Roots

1 tablespoon curry powder

1 teaspoon ground cumin

1 cup dried red lentils, rinsed

2 cups butternut squash, peel on and cut into ¾-inch cubes

2 cups cauliflower florets

2 cups chopped kale

1 can (14 oz) coconut milk

1 c chopped heirloom tomatoes

2½ cups vegetable broth

¾ c buckwheat groats

Sea salt and black pepper

Juice of 1 lime or ½ lemon

Fresh cilantro for garnish

Sauté the onion with spices and fermented roots til fragrant. Add the veggies with 1 cup of the broth and let simmer for 15 min.

Add the coconut milk and the remainder of the broth season with salt and pepper. Add the buckwheat.  Simmer low for 30-40 minutes.  Add lime and serve with chopped cilantro.  This autumn stew is a favorite of mine and. Is packed with protein and fiber that will support a balanced immune system and prepare you for winter.