Late Spring Lentil Stew using what grows in Late Spring!

I like to make lentil stew in the late spring and summer because it's a light but nutritionally potent meal. I often serve it marinated and room temperature. This week I was able to use vegetables entirely from the garden for the stew.

I soaked 4 cups of green lentils for 24 hours. They were beginning to sprout by then. I used a pile of radish greens from the radish crop, some hefty Walking Onions and a clump of Green Garlic which is garlic grown for it's stalks, flower stalks and flowers rather than the bulb. Some parts of the Walking Onions and Green Garlic were too tough or unsuitable to use for the stew so they went in to the freezer for the first fall soupstocks.

When the stew was finished I froze some of it for future summer meals. I marinated the rest of it with lemon juice and Kombucha vinegar which is kombucha tea that has matured into the vinegar stage. The kombucha tea was made with lemon balm from my garden.

Green Lentils soaked for 24 hours, starting to sprout

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Radish Greens

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Green Garlic & Walking Onions

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Walking Onions leaves and bulbs chopped

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Green Garlic bulbs chopped

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Finished Cooking - Ready to eat, freeze or marinate in Kombucha Vinegar

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Tough Green Garlic leaves to be frozen for soupstock in the Fall

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Green Garlic & Walking Onion roots and necks to be frozen for soupstock in Fall