Beans & Greens Stew

This lovely stew may look complicated due to the longer ingredient list, but it's really just an array of spices that makes it look that way.  The molasses and soy sauce infused broth really makes this stew unique and oh so tasty!  Without all the spices and special broth, this is really just a very simple potato vegetable soup.  Enjoy!

Beans & Greens Stew
Serves 6

• 1 lg onion, diced
• 3 cups diced (1/2 in) red or gold potatoes
• 1/2 cup diced celery
• 1 cup diced carrots
• 2 TBLS minced garlic
• 1 1/2 tsp each:  rosemary & dry mustard
• 1 tsp each: thyme & oregano
• 1/4 tsp nutmeg
• 1 cup dry brown lentils, picked over and rinsed well
• 1 can white beans, rinsed and drained
• 4 cups broth
• 4 cups water
• 1 1/2 TBLS each: molasses & soy sauce (or tamari)
• 6 cups loose packed chopped kale
• S&P to taste (1/2 tsp to start)

-- Saute onion, potatoes, celery, and carrot and cook 8 minutes until soft.  Add garlic, 2 minutes .  

-- Add all spices.  Cook until fragrant.

-- Add lentils, broth, water, molasses and soy sauce.  Heat to boiling, reduce, cover and simmer 30-40 minutes until lentils are soft.

-- Add beans and kale and cook 5-7 minutes until kale is wilted and beans are warmed through.  Season with S&P to taste.

Crockpot: Everything in minus kale, cook on high for 5-6 hrs.  Add kale at end and stir to wilt.