Vegetable-Lentil Stew

• 2 12 cups dry green lentils
• 4 white potatoes, peeled and chopped
• 3 large carrots, peeled and chopped
• 1 cup white onion, chopped
• 1 whole fennel, chopped
• 2 garlic cloves, finely chopped
• 1 12 cups rutabagas, chopped
• 2 cups butternut squash, chopped
• 1 teaspoon paprika
• 1 12 teaspoons cumin
• salt and pepper
• 1 tablespoon olive oil

1. Saute white onion and garlic in olive oil until translucent.
2. Make sure to stir frequently to prevent stickiness and the garlic from burning.
3. Add carrots and saute a few minutes longer.
4. Add salt, pepper, cumin ad paprika, and stir well.
5. Add all other vegetables and lentils and mix well.
6. Then add 7 cups of water.
7. Let it come to a boil, then reduce to simmer for 45 minutes.
8. Add water if necessary.
9. Serve warm.

green lentils, white potatoes, carrots, white onion, fennel, garlic, rutabagas, butternut squash, paprika, cumin, salt, olive oil

Taken from www.food.com/recipe/vegetable-lentil-stew-211540 (may not work)