From the Vitality Food Feature ‘SIMMERED FALL SUPPERS‘.
(Makes 4 servings)
1) In a large pot or skillet, heat oil over medium-high heat. Sauté onion for 3 minutes.
2) Add eggplant and cook, stirring frequently for 5 minutes or until onion is soft and eggplant is browned.
3) Add garlic and spice blend and cook, stirring constantly for 1 minute.
4) Add carrots, parsnips, tomatoes with their juices, and broth. Bring to a boil, stirring frequently.
5) Stir in lentils, reduce heat and simmer for 40 minutes or until lentils are tender and liquids are reduced and thickened.
6) Add kale and cook, stirring occasionally for 5 minutes or until wilted and incorporated into the stew. Serve with a dollop of yogurt.
Pat Crocker's mission in life is to write with insight and experience, cook with playful abandon, and eat whole food with gusto. As a professional Home Economist (BAA, Ryerson U., Toronto) and Culinary Herbalist, Pat’s passion for healthy food is fused with her knowledge and love of herbs. Her wellness practice transitioned over more than four decades of growing, photographing, and writing about what she calls, the helping plants. In fact, Crocker infuses the medicinal benefits of herbs in every original recipe she develops. An award-winning author, Pat has written 23 herb/healthy cookbooks, including The Healing Herbs Cookbook,The Juicing Bible, and her latest books, Cooking with Cannabis and The Herbalist’s Kitchen. www.patcrocker.com
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