ROOT CELLAR STEW
Yield: 4 to 5 servings

3 1/2 cups water
2 medium onions, cut lengthwise into 8 sections each
2 stalks celery, chopped
1 28-ounce can diced tomatoes
1 large carrot, peeled and sliced
1 medium rutabaga, peeled and cut into bite-size chunks
1 large parsnip, peeled and sliced
1 small beet, peeled and diced
1/2 cup lentils
1/2 cup whole grains (brown rice, buckwheat,
oat groats, or coarse grind bulgur)
1 teaspoon dried marjoram
1 teaspoon dried thyme
1 teaspoon dried tarragon
5 medium red or white potatoes, unpeeled, cut
into bite-sized chunks
Salt and pepper
1/4 to 1/2 lemon

3 tablespoons minced parsley, dill, or cilantro

Combine the water, onions, celery, tomatoes, carrot,
rutabaga, parsnip, beet, lentils, whole grains,
marjoram, thyme, and tarragon in an 8 to 10-quart
stockpot. Cover and bring to a boil over high heat,
stirring occasionally. Decrease the heat to medium
or medium-low and simmer about 15 minutes.

Add the potatoes and cook for 20 to 30 minutes, or
until the lentils and grains are soft and the
vegetables are fork tender. Add a small amount
of water if needed to keep the vegetables just
covered in liquid.

Season to taste with salt and pepper. Before
serving, add lemon juice to taste. Spoon into
bowls and garnish with a sprinkle of fresh herbs.