Cardamom-Scented Root Vegetable Stew

This stew is based around carrots, potatoes, sweet potatoes, and turnips or rutabaga, all available from local sources at this time of year. But the seasonings will take you somewhere a bit more exotic.

1 Tbsp olive oil
1 large onion, coarsely chopped
6 cloves garlic, minced
2 Tbsp grated or minced fresh ginger
2 Tbsp ground coriander
3 Tbsp ground cumin
¼ tsp turmeric
2 tsp cardamom
1 ½ tsp salt
½ tsp freshly ground black pepper
5-6 cups water
2 veggie bouillon cubes
½ cup dried red lentils
½ cup dried brown lentils
1 15-ounce can chickpeas
2 medium potatoes, cubed
1 medium sweet potato, peeled and cubed
2-3 carrots, peeled and sliced
1 small rutabaga or turnip, peeled and cubed (about 1 cup)
2 cups frozen peas

Heat the oil in a large soup pot. Add the onions and cook over medium heat for 6-8 minutes, stirring occasionally, until they are soft, translucent, and slightly browned.

Stir in the garlic, ginger, coriander, cumin, turmeric, cardamom, salt, and pepper. Sauté for another 2-3 minutes to roast the spices.

Add the water, bouillon cubes, red lentils, and brown lentils. Bring the soup to a boil, then lower the heat and simmer for about 10 minutes.

Add the chickpeas, potatoes, sweet potato, carrots, and rutabaga or turnip. Return the soup to a boil, then lower the heat again and simmer for at least 20 minutes, until the vegetables are tender. The red lentils will disintegrate somewhat, thickening the stew.

Add the peas and cook another 5-6 minutes until they are heated through. Taste the stew and adjust seasonings as needed.

Serves 4-6.