Winter Roots and Greens Stew
- COOK
60 Mins - PREP
10 Mins - TOTAL
70 Mins
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.
| Nutritional Facts |    |
| Servings 5 | Serving Size 2 Cups |
 | | Calories | 163 |
| Fat | 3.5g |
| Carbohydrates | 30g |
| Protein | 5 |
| Fiber | g |
| Sugar | 7g |
| Sodium | mg | | |
Ingredients
- 3/4 Cup Cooked Lentils
- 1 Cup of Chopped Onion
- 2 Cloves of Garlic
- 1 Tbsp Olive Oil
- 2 Large Carrots (1 1/2 Cups 1/2 inch cubes)
- 2 Potatoes (1 Cup 3/4 inch cubes)
- 2 Turnips (1 Cup 3/4 inch cubes)
- 1 Cup Frozen Turnip Greens
- 4 Cups Water
- 1/2 Cup Decaf Coffee
- 1 Tbsp Sugar
- 1 Tbsp Lemon Juice
- 1 Tbsp Soy Sauce
- 1/4 Cup Red Cooking Wine
- 1 Pinch of Allspice
- Cracked pepper to taste
- 1/2 Tsp Onion Powder
- 1 Tsp Salt
- 1 8oz Can of Tomato Sauce
Directions
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.
