Tuesday, July 31, 2018
Saute the onion and four clove of garlic, add four cups of water, the sliced baby carrots, and chopped potatoes. I added half a cup of lentils and one large heirloom tomato chopped small. I chopped the cabbage into half inch by one inch pieces and added it. I added a couple more cups of water because the mixture was too thick. I added dried parsley, thyme, oregano, sage, celery seed, mustard seed, salt and pepper. I also added about a tablespoon of sugar and vinegar and a dash of worcestershire sauce. I chopped the mushrooms into medium small pieces and added those as well. Bring mixture to a boil then turn heat down to simmer. After tasting I added two tablespoons of honey and some dried chipotle pepper. Don't over cook because you want the ingredients to be recognizable. It was surprisingly delicious.