Hearty Vegetable Stew

• 1/2 cup dried lentils, rinsed
• 1/2 cup split peas, rinsed
• 4 cups water
• 1/2 head broccoli florets, bite-sized
• 1/2 head cauliflower florets, bite-sized
• 3 medium red bell peppers, coarsely chopped
• 1 medium beet, peeled and cubed
• 1 small eggplant, peeled if desired and cubed
• 1 cup chopped carrots,
• 1 cup chopped organic celery
• 1 large onion or 3 leeks, chopped or sliced
• 5 cloves garlic, chopped
• 2 bunches kale, washed, leaves removed from stem and chopped
• 5 cups chopped tomatoes or 1 (24 ounce) can tomatoes, chopped or crushed, low or no sodium
• 8 tablespoons Dr. Fuhrman's VegiZest or other no salt seasoning
• 2 medium zucchini, cubed
• 2 cups carrot juice
• 2 teaspoons cinnamon (optional)
• 1/2 cup raw cashews

1. Place lentils, split peas and water in a large soup pot and begin to simmer.
2. Prepare vegetables and add all ingredients, except for zucchini, carrot juice, cinnamon and cashews, to simmering lentils and peas. If necessary, add more water to keep from scorching. Simmer covered for 30 minutes or until vegetables, lentils, and peas are tender.
3. Add zucchini, carrot juice, and cinnamon(if desired) and simmer for another 30 minutes.
4. To make a creamy, chunky stew, blend 1/4 of cooked vegetable mixture with cashews in a high powered blender until smooth. Add blended mixture back into stew.

dried lentils, peas, water, broccoli florets, cauliflower, red bell peppers, beet, eggplant, carrots, celery, onion, garlic, bunches kale, tomatoes, dr, zucchini, carrot juice, cinnamon, cashews

Taken from www.epicurious.com/recipes/member/views/hearty-vegetable-stew-50169169 (may not work)