This is a large pot of stew-like soup filled with vegetables from the farm – you can add any amount of the vegetables to your liking. This is a recipe from my head, so you can improvise however you like! My amounts may vary…..
Ingredients:
5 onions, sliced
2 leeks, sliced
1 sweet pepper, diced
8 carrots, cut into rounds
2-3 big handfuls of broccoli, ends trimmed, stems chopped
1 big handful of green beans, ends removed, beans cut into thirds
2 sweet potatoes, small dice
about 10 small potatoes, small dice
3 green garlic bulbs or 5 garlic cloves, minced
1 bunch chard, stems removed and cut into small pieces, leaves cut into bite-sized pieces
1 cup cooked red quinoa
1 can of organic garbanzo beans, rinsed
2-3 cups of mixed lentils – red, orange, green, brown, and maybe some chana dal – whatever you like, rinse them well
6 or more cups vegetable stock
olive oil
a few red pepper flakes for a slight heat (optional)
mild curry powder to taste- I use about 1-2 tablespoons
sea salt and freshly cracked pepper, to taste

Directions:

  1. In a large skillet, heat the olive oil over medium heat, then add your onions and sauté until very caramelized – this gives the dal the base flavor that is so important – it will take about 10-15 minutes. Remove from heat and put in a large soup pot.
  2. In the same skillet, add the leeks and saute until they are tender and become bright green. Add to the soup pot.
  3. Saute the bell pepper and garlic together until just wilted, about 2 minutes. Add to the pot.
  4. Add all the rest of the ingredients to the soup pot except the cooked quinoa and chard leaves – add the chard stems now, though, and stir well to combine.
  5. Season with the curry powder and salt and pepper (you may need to add more stock as it cooks). Bring the soup to a boil, then immediately turn it down to a medium simmer and every so often give it a gentle stir.
  6. Cook, uncovered, for about 45 minutes or more, until the lentils are fully cooked and the vegetables are tender. It may take longer. Add more stock if needed. I like mine thick, you may want yours thinner.
  7. When the soup is done, add the cooked quinoa and stir in the chard to wilt. Taste and add more curry powder, salt and pepper if needed. Serve warm.