1 cup French lentils, rinsed
4 cups vegetable broth
1 onion, cut in half, then sliced into crescent moons
2 carrots, cut into chunks
1 celery, diced
1 turnips, cut into chunks
1 Tbs. minced garlic
2 Bay leaves
1 teaspoon salt
½ t. pepper
2 Tbs. Khmeli Suneli, ( a Georgian spice)
2 Tbs. chopped cilantro or parsley
Lemon wedges for serving.

Directions: 

1. Rinse the lentils well and pick through them. Place in saucepan with the broth.
2. Bring to a boil and add the vegetables and bay leaves. Lower heat to a simmer, and cook for 30 minutes.
3. Add the garlic, salt, pepper and Khmeli Suneli. Continue cooking for 10 more minutes until desired consistency is reached.
4. If you would like, you can add some mixed greens to the stew, such as kale, swiss chard, spinach or arugula at this time, and just cook them until wilted.
5. Garnish with cilantro, and serve with rice and a lemon wedge on the side.