A selection of root vegetables in season during the winter make up the main ingredients in this tasty and nutritious stew. Feel free to replace the turnip greens with kale or mustard greens. Coffee may seem like an unusual ingredient but it works.
|Servings 5||Serving Size 2 Cups|
Sautee onion and garlic in olive oil until transparent.
Add the carrots, potatoes, turnips and greens.Pour in 4 cups of water.
Add coffee, sugar, lemon juice, soy sauce, cooking wine, all spice, pepper, onion powder and salt.
Cover and bring to a slow boil. Cook until vegetables are tender, about 30 to 40 minutes, then add the tomato sauce and lentils and cook another 10 minutes. Serve.