Rutabaga and Kale Stew

Adapted from Eating Out Loud

INGREDIENTS:

• 1 tablespoon olive oil
• 1 large onion, chopped
• 4 carrots, cubed
• 3 cloves garlic, minced
• 1 large bay leaf
• 2 1/2 teaspoons ground cumin
• 8 cups water
• 2 vegetable bouillon cubes
• 2/3 cup barley, soaked overnight in 1 1/2 cups water
• 2/3 cup lentils, soaked 3 hours in 1 1/2 cups water
• 1 rutabaga, peeled and cubed
• 1 bunch kale, coarsely chopped
• salt and pepper to taste

METHOD

• In a large soup pot cook onions and carrots in olive oil until onions become transparent
• Add garlic, bay leaf and cumin; stir to combine
• Add water, bouillon cubes and barley with soaking water and bring to boil; cover and simmer 25 minutes
• Add lentils with soaking water and rutabagas; bring to boil; remove bay leaf
• Stir in kale until wilted, bring to boil and simmer, covered, for 30 minutes or until vegetables are tender
• Season with salt and pepper to taste