Winter Sunset Stew Submitted by: Thoth | Date Added: 30 May 2022

Ingredients

<ul><li>1 medium onion, sliced</li><li>½ acorn squash, chopped</li><li>6oz/170g frozen sweet corn</li><li>2/3 c green lentils</li><li>2/3 c red lentils</li><li>½ c pearl barley</li><li>2 whole green chile peppers, diced</li><li>2T butter</li><li>3T flour</li><li>1c goat milk</li><li>1T minced garlic</li><li>1tsp cumin</li><li>1tsp coriander</li><li>2tsp oregano</li><li>6 pods cardamon, seeds only</li><li>2T turmeric</li><li>black pepper to taste</li></ul>

Cooking Instructions

<blockquote><p>Cut onion and squash into bite-sized pieces, dice chile,
and add those to crockpot with corn, lentils, and barley. Add 2qt water,
and set it on high. Melt the butter in a microwave-safe measuring cup.
Add minced garlic and microwave another 30s. Mix in flour, then goat
milk. Microwave another 1m. </p><p>Wait 10m, then add goat milk mixture
and spices to crockpot. Stir well. Cook for 2.5 hours, then take the lid
off. This is where we boil it down a little. Leave it for another two
hours, then put the lid back on and leave it set to ‘keep warm’, until
you’re ready to serve. If stew is too thick, thin with goat milk.
Consider serving with some kind of smeary goat cheese on fresh bread.</p></blockquote>