Derek Ratcliffe 
This is a great way to use up a lot of vegetables in your fridge.
Get lentils simmering in a pot off to the side in 2 cups of water
Clean all vegetables
Get pot on the stove with olive oil on medium heat
Chop onion, carrot, celery and add to pot – season with salt and pepper and sauté
When softened and leaked water -up the heat to medium high to burn off the water
Once water burned off, lower heat and continue to cook until carrots start to caramelize
Chop mushrooms, garlic, kale and collards into small pieces add to pot and season
Cook until mushrooms start to release water, add 2 cups water, paprika, thyme
Bring to boil, reduce heat to rolling simmer and cover slightly
When lentils are nearly cooked, drain and add to gumbo ***note** add lentils after at least 20min cooking because the collards and kale take a while to soften up
Simmer until every thing is well cooked and sauce is thickened
Serve over brown rice
Ingredients
Directions
Get lentils simmering in a pot off to the side in 2 cups of water
Clean all vegetables
Get pot on the stove with olive oil on medium heat
Chop onion, carrot, celery and add to pot – season with salt and pepper and sauté
When softened and leaked water -up the heat to medium high to burn off the water
Once water burned off, lower heat and continue to cook until carrots start to caramelize
Chop mushrooms, garlic, kale and collards into small pieces add to pot and season
Cook until mushrooms start to release water, add 2 cups water, paprika, thyme
Bring to boil, reduce heat to rolling simmer and cover slightly
When lentils are nearly cooked, drain and add to gumbo ***note** add lentils after at least 20min cooking because the collards and kale take a while to soften up
Simmer until every thing is well cooked and sauce is thickened
Serve over brown rice
