Stew recipe to go with stew post

I realized after posting my last blog that it would only be fair to share a favourite stew recipe with you. So here you go. I learned about this stew from my cooking instructor at the Institute of Holistic Nutrition Patricia Meyer-Watt. She adapted it from Susun Weed. It is hearty and flavourful and unique. Enjoy.

2 tbsp ghee or olive oil
1 cup onion, chopped
1-3 cloves garlic, chopped
1 cup sliced mushrooms, Shitake, crimini, button
2-3 cups water, chicken or vegetable broth (add more to make a soup)
Of the following use 1 cup of each of three different white/yellow/orange vegetables, chopped into inch cubes

• sweet potato
• carrot
• turnip
• winter squash
• potato
• parsnip
• burdock

Of the following, use 1 cup of two different green vegetables, chopped small.

• kale
• collard greens
• broccoli
• zucchini

Plus

• 1/2 cup dried wakame or kelp seaweed, broken into small pieces
• 1/2 cup lentils soaked for 6 hours before

2 tbsp miso
2 tsp tamari
2 tbsp almond butter
2 tbsp tahini
1 tbsp apple cider vinegar
1/2 tsp hot pepper flakes
salt and pepper to taste

Heat ghee/oil in heavy bottomed medium pot, add onions and garlic and saute for 2-3 minutes. Add mushrooms and cook until they are soft. Add stock or water, seaweed and lentils and let simmer for 10 minutes. Add yellow vegetables and simmer for 10 minutes. Add green vegetables and simmer for 10 minutes.
Take out one cup of soup broth from pot into a jar with a lid. Add miso, tamari, almond butter, tahini, vinegar and pepper flakes. Shake well until dissolved. Add this to soup without bringing it to a boil. Boiling will kill the good bacteria in the miso.
Serve warm with chopped parsley.