Spring Asparagus, Ramp and Lentil Stew

This delicious stew features ramps, or wild leeks which have a garlic like flavor and are only available this time of year.  The stew is hearty, healthy and flavorful, packed with protein from the lentils and delicious veggies like asparagus and sweet potatoes!  It is easy to make and so good!

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.

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Servings: 4 | Prep Time: 5 minutes | Cook Time: 50 minutes | Ready in: 55 minutes

Ingredients

• 2 stalks organic celery, sliced
• 8 ramps
• 1 garlic clove, minced
• 4 medium crimini mushrooms, sliced
• 1/2 cup French lentils or green lentils
• 3 cups filtered water
• 1/2 tsp dried thyme
• 1/2 tsp sea salt, or to taste
• 1 medium organic sweet potato, cut into cubes
• 1 cup organic asparagus, cut into 1 inch pieces
• 1 handful organic arugula

Instructions

1. Slice the bottoms of the ramps thinly leaving the greens, set the greens aside.
2. In a pot, combine the ramp bottoms, celery, garlic, mushrooms, lentils, water, thyme, and sea salt and bring to a boil. Lower to a simmer, cover, and cook for about 30 minutes, until the lentils start to soften.
3. Add the sweet potatoes, and cook about 10 minutes more, then add the asparagus and cook about 5 minutes more until the potatoes and asparagus are tender and the lentils are cooked.
4. Slice the greens, and add them to the pot along with the arugula. Cook until just wilted, and remove from heat.
5. Enjoy!