root vegetable stew

the day before... cover some dry lentils with water, refrigerate in a closed container overnight

saute garlic & onion in olive oil in the bottom of a BIG soup pot...
then add the lentils & a bunch of chopped root veggies: potatoes, carrots/parsnips, turnips.
top off with water, a boullion cube, red wine, some seasonings (suggest fresh basil/ rosemary/thyme.. but a heaping helping of "italian seasoning" will do)
simmer, stir occasionally, on medium heat for 40 minutes
add a half head of chopped fresh cabbage, push it down into the liquid (or add water if necessary)
continue simmer for 10-15 mins until; cabbage softens

serve (optionally: with a dollop of sour cream & tabasco to taste.. really i prefer crema mexicana & franks red hot, but you get the picture)