Vegetable Stew

Ingredients

• •⅛ cup extra virgin olive oil
• •10 cloves garlic
• •3 onions
• •3 cups peppers
• •1½ cups carrots
• •½ cup celery
• •2 cups eggplant
• •½ cup green beans
• •2 squash
• •1 zucchini
• •4 tomatoes
• •1 teaspoon thyme leaves
• •1 teaspoon cumin
• •4 teaspoons kosher salt
• •1 teaspoon oregano
• •2 cans kidney beans
• •8 ounces brown lentils

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Method

From foodista.com — read the original

1. 1Advanced Prep work
2. 2Cut an eggplant into rounds.
3. 3Lay the eggplant on a paper towel and sprinkle with kosher salt. After about 15 minutes, dice and add to the stew.
4. 4Remove the skins from the tomato. If you have a soft skin peeler, you can use it to remove the skins. Otherwise, you can blanch the tomatoes in boiling water, scoring the tops first, and then removing the skins.
5. 5Cook the lentils in boiling water for 8 minutes, drain and run under cool water.
6. 6Cooking Instructions
7. 7In a large stock pot, heat olive oil on a medium heat.
8. 8Saute the garlic for just a minute and add the onions. Season with 2 teaspoons of kosher salt and cook for about 10 minutes. Begin adding the other vegetables gradually, starting with the peppers, carrots and squash. When all the vegetables are in the stew, add the thyme, cumin, salt and oregano.
9. 9Let the vegetables simmer until tender as a stock begins to form.
10. 10Mix in the lentils and kidney beans. Simmer for as long as you have, up to an hour and a half.