It was delicious. A hearty mix of all the veggies we got from our CSA, lentils and barley.
The most surprising ingredient was radishes. They tasted, well, not very radish-y. More like a mild, soft potato-I couldn’t believe it! Normally I’m not a fan so I’m so glad to have found a new way to prepare them.
I cut some fresh herbs from my garden but a mix of dried would work just as well.
My daughter and I shelled some of the pigeon peas. This is really weird but it’s one of my favorite tasks. I can focus on the mindless task of shelling and working on my intention of staying in the present moment, especially through the holidays.
1 Tbsp olive oil
1 onion, diced
4 cloves garlic, minced
1 small butternut squash, peeled and chopped (or 2 cups pre-prepared)
1 bunch radishes, chopped
1 handful baby carrots, chopped
2 cups yum yum peppers, chopped (or 1 red bell pepper)
Handful fresh herbs-parsley, culantro and chives
1/4 tsp Tony Chachere’s Cajun Seasoning (or salt)
1/8 tsp fresh ground pepper
1 cup shelled pigeon peas
1/3 cup lentils
1/3 cup barley
6 cups organic vegetable
1 bunch curly kale, de-stemmed and chopped
1. Heat 1 Tbsp olive oil in Dutch Oven ;add onions, sauté about 3 to 5 minutes or until translucent; add garlic through fresh ground pepper, cook an additional 5 minutes.
2. Add remaining ingredients except kale, bring to a boil; reduce heat, set cover askew to let steam out, and cook on low 30 minutes. Add kale to pot and cook an additional 5 minutes.