Yes, we are here!

At MOTHER EARTH LIVING and MOTHER EARTH NEWS, we have been educating folks about the benefits of self-reliance for 50 years. That includes researching and sourcing the best books and products to help individuals master the skills they need in times like these and beyond. Our online store is open and we are here to answer any questions you might have. Our customer service staff is available Monday through Friday from 8a.m.-5p.m. CDT. We can be reached at 1-800-456-6018 or by email. Stay safe!

Seasonal Soups and Stews: Savory Vegetable Stew with Lentils, Sweet Potatoes, and Kale

Chase away the winter blues with robust seasonings.

| December/January 2002

  • Winter vegetables are the makings of an elegant soup.

With rice or couscous, a bowl of this hearty vegetable stew recipe is a perfect supper for a cold winter evening. SERVES 6 TO 8

• 3 tablespoons fruity olive oil
• 1 1/2 cups chopped yellow onion
• 2 large cloves garlic, pressed
• 2 cups sliced celery
• 1 tablespoon ground coriander seed
• 1 teaspoon ground cumin seed
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground clove
• 2 teaspoons chopped fresh thyme (1 teaspoon dried)
• 2 tablespoons chopped fresh sweet marjoram or mild oregano (1 teaspoon dried)
• 2 cups sliced carrots
• 3 cups peeled sweet potato chunks, 1 inch in diameter
• 1 cup French green lentils, well rinsed
• 3 cup chopped fresh or canned tomatoes, with juice
• 4 to 5 cups vegetable broth or water to cover vegetables
• 1 teaspoon freshly ground black pepper (more to taste)
• 1/4 to 1/2 teaspoon ground cayenne pepper
• Salt to taste
• 2 cups thinly sliced kale leaves, tough center stem removed
• 2 to 3 tablespoons chopped fresh cilantro, for garnish
• 2 to 3 tablespoons chopped fresh spearmint, for garnish
• Steamed rice or couscous

1. In a large, heavy pan such as a Dutch oven, heat the olive oil; gradually add the onion, garlic, and celery, sautéing until softened but not browned.

2. Add the seeds, spices, and herbs along with the carrots, sweet potatoes, lentils, and tomatoes. Cover with vegetable broth or water and bring to a boil. Reduce heat, cover, and cook about 30 to 45 minutes until potatoes are tender and liquids are slightly reduced; stir occasionally, adding more broth if needed to keep the vegetables covered.

3. Add the black pepper, cayenne, and salt, stirring carefully. Stir in the kale and cook until softened. 

4. Add the fresh cilantro and spearmint just before serving, accompanied with rice or couscous.

Subscribe today and save 58%

Get the latest on Healthy Living and Natural Beauty!

Mother Earth LivingRedefine beauty and embrace holistic living with Mother Earth Living by your side. Each issue  provides you with easy, hands-on ways to connect your life with the natural world -- from eating seasonally to culinary and medicinal uses of herbs; from aromatherapy and DIY cosmetics to yoga and beyond. Start your journey to holistic living today and you’ll discover all the best and latest information you want on choosing natural remedies and practicing preventive medicine; cooking with a nutritious and whole-food focus; creating a nontoxic home; and gardening for food, wellness and enjoyment. Subscribe to Mother Earth Living today to get inspired on the art of living wisely and living well.

Save Money & a Few Trees!

Pay now with a credit card and take advantage of our earth-friendly automatic renewal savings plan. You’ll save an additional $5 and get six issues of Mother Earth Living for just $19.95! (Offer valid only in the U.S.)

Or, choose Bill Me and pay just $24.95.

Facebook Pinterest Instagram YouTube Twitter


click me