These recipes were entered by customers, growers, and market managers at the many markets. Account-holders at those markets can see what recipes are in season, buy ingredients from their local growers while looking at the recipe itself, add comments and photographs, mark favorites, and more. Buying and cooking with locally grown food has never been easier!

Lentils and Greens

From Farm Where Life is Good

<p>Hearty stew to go with a nice homemade loaf of bread! Leftovers are great &#8220;stick to your ribs&#8221; lunches to keep you going.</p>
Source: Unknown (Entered by Lara Rasmussen Anderson)
Serves: 3-4

1 Tbsp olive oil
1 onion, diced
1 stalk celery, diced
2 carrots, diced
1-1.5 cup chopped morel, cremini, portobella
2 cups brown lentils
7-8 cups broth
1 bay leaf
1 tsp thyme (fresh or dried)
1/2 tsp oregano (fresh or dried)
1/4 tsp dried chili/red pepper (optional)
3-5 cloves garlic, crushed/minced
4 cups greens, rough chopped
2 Tbsp dry sherry (optional)

Step by Step Instructions
  1. In soup pot, sauté oil, onion, carrot, celery and mushrooms until tender. Stir in lentils, broth, herbs/spices and garlic. Boil, reduce heat and simmer 20min until lentils tender.
  2. Remove bay leaf. Puree half of soup and return to pot. Adjust consistency with add'l broth. Stir in spinach and sherry. Season w/ salt and pepper to taste.