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Title: Green Lentil Stew
Categories: Stews
Yield: 4 Servings

1 c Dry green lentils
4 tb Dry brown rice
1/2 ts Turmeric
1/4 ts Ground sage
2 ts Cumin
1 ts Garlic powder
1/4 ts Ground turmeric
Black pepper
1 tb Vegetable paste or
- miso paste
1 1/2 c Water
1 sm Celery rib; diced
1 sm Carrotl; diced
4 cl Garlic; minced
1/4 c Red onion; diced
1 tb Extra virgin olive oil
Salt
4 c Vegetable broth
7 Collard greens; up to 8,
- chopped
1 c Rice cake balls (optional)

Rinse rice and lentils thoroughly under hot water until water drains
clear. Place in large soup pot, together with vegetable/miso paste,
spices, and water. Bring to boil and then reduce heat to simmer.

In the meantime, in a large pan, saute all vegetables with oil,
seasoning with salt.

When onions are translucent, dump vegetables into pot with lentils.
Stir until all vegetables are evenly coated.

Add vegetable broth and bring to boil. Reduce heat to simmer and cook
until lentils are tender and rice is cooked.

Add frozen rice cake balls (you can find these in frozen foods aisle
at a Korean grocery store) and chopped greens. Stir until rice cakes
are soft and hot. Taste and add salt as needed. Serve over rice or by
itself.

Recipe by Joanne Molinaro

Recipe FROM: <https://thekoreanvegan.com/green-lentil-stew/>

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