Rosy Red Zuchini

Dice the onion, shallots, scallions, celery and garlic. Heat the oils in the bottom of the soup stock pot, and add the diced vegetables, sautéing them until clear and starting to brown. Pour in the water, and add lentils. Bring to a boil quickly, then cook at low temperature until the lentils soak up all the water.

While lentils are cooking, core the head of cabbage by cutting cabbage in half lengthwise, and cutting out the hard white area. Cut the rest of the cabbage into long shreds and set aside. Wash the zucchini, slice them once or twice lengthwise, then cut across them making half or quarter rounds that are about 1 cm or 1/3 inch thick. Set aside.

When the water has been soaked up by the lentils, add the broth and the vinegars to the stock pot and bring the mix back to a boil at medium high. Add in the cabbage and zucchini pieces, and stir well to coat them with all of the hot liquid mix. Cover and bring back to a boil again at medium high. Lower the temperature, and cook only until the zucchini and cabbage are just a bit softer than crunchy. When ready the reds and greens should still be bright, with a faint pink or purple to the juice. If the mix seems too dry and begins to stick and burn, you can add more broth, but be aware that as the zucchini cooks, it will add liquid to the mix. Serve it up hot.

Makes 8 to 10 large servings.

If you cannot find hempseed oil, leave it out and increase flaxseed oil to 1 Tablespoon. Over a short period of time, any leftovers will become an even purple color. They will still taste great, but with a different aesthetic, and will be softer in texture. The lentils add enough protein that this recipe can serve as a main entrée, as well as a side vegetable. This recipe is low glycemic and low acidifying; it is gluten-free, dairy-free, and suitable for vegetarians.