![z31[1]](https://simplywholebydevi.com/wp-content/uploads/2018/06/z311-100x100.jpg)
| AUTHOR: TheBlenderGirl.com |
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| Prep Time | 15 min |
| Cook Time | 25 min |
| Servings |
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Ingredients
- 1 large onion finely chopped
- 2 large carrots diced
- 1 Tbs garlic minced
- 1/2 bunch lacinato kale roughly chopped
- 10 stalks asparagus cut into 2 inch pieces
- 1 cup snow peas cut
- 3 Tbs olive oil extra virgin
- 1 Tbs dried oregano (I used fresh oregano)
- 1 Tbs dried basil (I used fresh basil)
- 1 bay leaf
- 4 cups vegetable broth
- 1 15 oz can artichoke hearts drained
- 1 cup green lentils (I use sprouted by tru roots)
- 1 tsp salt
- 1/4 tsp freshly ground black pepper
Salsa Verde
- 1/4 cup flat leaf parsley finely chopped
- 1/2 zest of half lemon
- 2 cloves garlic
- 1 Tbs capers chopped and drained
- 6 Tbs olive oil extra virgin
- 1/4 tsp salt
- 1/8 tsp black pepper
Ingredients
Salsa Verde
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Instructions
- 1. To make the stew, heat the olive oil over medium heat in a large pot. Add the onion and carrot, and saute for about 5 minutes until tender. Add the garlic, oregano basil, and bay leaf, and saute for about 1 minute until the garlic is fragrant. Add the broth, artichoke hearts, lentils, kale, salt, and pepper. Bring to a simmer, and gently cook for 10 minutes until the lentils are tender but still hold their shape. Add the asparagus and cook 5 minutes more. Add the peas and cook for another 3 minutes until bright green and tender. When the stew is done. remove the bay leaf; it will be thick and stew like, not brothy. Add salt and pepper to taste. 2. To make the salsa verde, mix together all of the salsa ingredients in a bowl. Add lemon zest, salt and pepper to taste.