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Fall Pumpkin and Lentil Stew
Posted By Katherine Lawrence On November 1, 2010 @ 8:22 am In Beans and Legumes,Crockpot,Featured Recipes,Recipes with Photos,Soups and Stews | 9 Comments
By Vivian of www.plantbasedhealth.com
1 Leek, sliced thin, both white and green parts
4 c. of peeled Pumpkin, cut into 1” cubes
4 Carrots, diced
4 Parsnips, diced
5 Stalks of Celery, diced
10 c. of low-sodium Vegetable Broth
2 c. dried Red Lentils
1 T. of ground Mace*
*Mace is a spice found in most grocery stores. Mace has the flavor of cinnamon and pepper and is slightly stronger than the flavor of nutmeg. Be careful not to add too much mace. Mace is a very potent spice. This stew tastes even better the next day.
Place all the vegetables in a 10 qt saucepan and sauté for 5 minutes over medium heat. Add vegetable broth, lentils and mace and mix well. Cover and simmer for 30 minutes.
Makes 12, 2-cup servings.
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