It has been raining for 3 days almost straight here in the Sunshine state which really when I type it sounds like no big deal, but we don't get rain like this where it rains all day. It reminds me of rainy days up north even though today it was still over 85 - still that is about 10 degrees cooler than last week and to me means autumn is starting and what better way to start it than with a thick, hearty, bone warming stew!
Makes 6 - 8 servings
1/4 cup olive oil
2 cloves garlic, just mashed
1 medium onion, diced
1 stalk celery, diced
1 large carrot, diced
1 mini sweet red pepper, diced
1/2 Tbls Braggs Liquid Aminos or other Gluten-Free Soy Sauce
2 Tbls of your favorite salt-free dried herb mix
6 cups of vegetable broth (or water, but broth is so much tastier)
1 1/2 cups red lentils1 1/2 cups millet
1 bunch of kale, stems removed and chopped fine (I used purple kale and loved the color but any kale will do)
1 Tbls fresh squeezed lemon juice
salt and peper to taste
- In a cold dutch oven, pour the olive oil and add onions. Turn heat to medium and cook until onions carmelize. This is the key to this soup so that the sugars in the onion really get carmelly and lend that flavor throughout the soup. This alone can take 20 - 35 minutes depending on your dutch oven and how long it takes to heat and how efficient it is.
- Add garlic, onion, celery, carrot, and the pepper. Stir and cook another 5 minutes until the vegetables get soft.
- Add Braggs and herbs, cook one more minute
- Add broth, lentils and millet and stir.
- Bring the broth to a boil, cover, turn to simmer, and cook for 35 minutes.
- Remove lid, the lentils will have dissolved and make the soup now look like stew without much liquid. Add the kale, stir to incorporate, and put the lid back on for another 3 - 5 minutes. We like a little crunch to our kale, but if you enjoy more wilted, you can always add the kale in with Step 4.
- Salt and pepper to taste, and add fresh lemon juice just before serving.