Farm Fresh Vegetable Stew

• 1/8 cup extra-virgin olive oil
• 10 cloves garlic chopped
• 3 onions diced
• 3 cups peppers diced assorted, sweet red Italian, green and red bell
• 1 1/2 cups carrots diced
• 1/2 cup celery 4 stalks
• 2 cups eggplant diced, salted
• 1/2 cup green beans roughly cut
• 2 yellow squash diced
• 1 zucchini diced
• 4 tomatoes skins removed and diced
• 1 teaspoon fresh thyme leaves
• 1 teaspoon cumin
• 4 teaspoons kosher salt
• 1 teaspoon dried oregano
• 2 cans kidney beans drained and rinsed
• 8 ounces brown lentils cooked al dente for 8 minutes

1. Cut an eggplant into rounds. Lay the eggplant on a paper towel and sprinkle with kosher salt. After about 15 minutes, dice and add to the stew.
2. Remove the skins from the tomato. If you have a soft skin peeler, you can use it to remove the skins. Otherwise, you can blanch the tomatoes in boiling water, scoring the tops first, and then removing the skins.
3. Cook the lentils in boiling water for 8 minutes, drain and run under cool water.
4. In a large stock pot, heat olive oil on a medium heat. Saute the garlic for just a minute and add the onions. Season with 2 teaspoons of kosher salt and cook for about 10 minutes. Begin adding the other vegetables gradually, starting with the peppers, carrots and squash. When all the vegetables are in the stew, add the thyme, cumin, salt and oregano. Let the vegetables simmer until tender as a stock begins to form. Mix in the lentils and kidney beans. Simmer for as long as you have, up to an hour and a half.

extravirgin olive oil, garlic, onions, peppers, carrots, celery, eggplant, green beans, zucchini, tomatoes, thyme, cumin, kosher salt, oregano, kidney beans, minutes

Taken from www.yummly.com/recipe/Farm-Fresh-Vegetable-Stew-1653592 (may not work)