Stew of Goodness

Many readers are getting excited over the stews during this season. 

Thanks to Madhur Jaffrey, dinner was a wild rice stew with onions and green beans. So here's a completely vegan stew recipe, filled with goodness.

Put on your aprons and cook away.

Start with 2 Tbsp olive oil heated in a pot. When hot, add a dozen pearl onions (or in my case, a chopped regular onion - I just hate peeling pearl onions).

Stir and fry until they turn brown. Add 0.5 cup green lentils (I used orange lentils for a nicer consistency) and 4 cups vegetable broth. Cover and simmer for 35 minutes.

Continue the goodness with adding 2 chopped carrots (I used orange pepper), 2 chopped zucchinis and 20 cut green beans.

Bring to boil then simmer, uncovered, for 5 minutes.  

Add as much cooked wild rice as you like with 2 chopped tomatoes and some chopped parsley.

A perfect stew for a rainy night, served at somerville kitchen with some buns and Halloum cheese. Enjoy; if you have a trick to simplify peeling pearl onions, love to hear it.