Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Butter or olive oil 6 Thyme sprigs; -=OR=-
1 Onion 1/4 ts -Dried thyme
- diced into 1/2-in squares 2 Bay leaves
1 c Leek greens; roughly chopped 2 Handfuls borage leaves
2 md Carrots; peeled and diced -=OR=- Chard leaves, lettuce
4 Outer stalks of celery; plus - or nettles
Celery leaves; diced 3 Sage leaves
1 c Cubed winter squash 10 Parsley sprigs
-=OR=- Squash Seeds and Skins - roughly chopped
1 c Chard stems 4 Garlic cloves
- cut into 1-in lengths - peeled and chopped
1 md Potato; diced, -=OR=- 1 ts Salt
1 c -Thick Potato Parings 2 ts Nutritional yeast (optional)
1/2 Celery root; scrubbed, diced 8 1/2 c Cold water
1/4 c Lentils; rinsed

HEAT THE BUTTER OR OIL in a wide pot, add the vegetables, lentils,
herbs, garlic, salt, nutritional yeast, if using, and 1/2 cup water,
and stew over medium-low heat for 15 to 20 minutes. Pour in the 8
cups of cold water and bring to a boil; then simmer, partially
covered, for 30 to 40 minutes. Pour the stock through a sieve and
press out as much of the liquid as possible. Use it as is, or reduce
it further for a richer flavor. Taste and season with more salt, if
needed.

Makes 4 to 6 Cups

DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK

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