1 cup dry green lentils
1 cup dry French lentils
1 cup dry wild rice
1 large onion, finely chopped
1 head garlic, pressed
Fresh ground black pepper
1 large bunch flat leaf parsley
4 Tbl. Good olive oil
2 Tbl. Tomato paste
2 large carrots, sliced into 1/2 chunks
1 parsnip, peeled and chunks
1 celery heart (the tender part with leaves), chopped
4-6 quarts good vegetable broth
1 quart water
2 bay leaves
Salt to taste
2 medium red potatoes
1 bag baby spinach
2-3 bunches of other greens (kale, collards, chard, etc.)
Other vegetables, asparagus, green beans, etc.
Wash lentils and wild rice several times in cold water, leaving to soak for a bit
Over medium low heat cook onion, a generous amount of fresh ground black pepper (more than you would think) and parlsley in the olive oil until the onion gets clear about 15-20 minutes.
Add the tomato paste and continue to cook, over low heat for another 10 minutes until pate is incorporated completely, stirring often so it doesnâ€™t stick.
Add the broth, water, lentils, wild rice, carrots, parsnip, celery heart, and bay leaves. Turn heat up and bring to a boil, then cover and lower to a simmer. Cook for 30 minutes, stirring occasionally.
Add the diced potatoes, spinach, greens and any other vegetables and cook for another 30-40 minutes until potatoes are very tender â€“ just beginning to break apart and lentils have begun to thicken the broth a bit.