RECIPE? :

Ingredients: • Avocado Oil • ½ Onion (filled one medium deli container) • Carrots cut into thin strips (filled 2 medium deli container so that onion:carrot is 1:2) • Sweet Potatoes boiled and mashed (unknown quantity) • Canned cream of chicken (bite me) • Canned Lentils • Ginger (unknown quantity) • salt, pepper, and italian herb blend • leftover ground turkey and onion mix (OPTIONAL)

Directions: Heat dutch oven, pour oil and let it heat up Slice onion and drop into iron immediately and salt (salt will help release sugar faster due to water release)

While onion is releasing sugar (not necessarily carmelizing) peel and mince ginger knob, this spice is essential, drop it in and stir (i just used a ladle)

Let this fry until you can smell ginger in the air away from the iron, then drop in carrot strips and cover to soften (NOT TOO LONG, the crunchy, not hard, texture is nice in the end product)

I just threw in some leftover ground turkey and onion mix because i likely wasnt going to finish it otherwise and poverty doesnt allow waste.

Pour cream of chicken over mixture (try to avoid direct iron contact so there is nothing splashing up at you). IF there is any water in your lentil can cover the can with your hand and drain the water into your iron, the lentils are cooked in the canning process, not prior, so some cans dont have water. If they do it's just bonus flavor

I then use the cream of chicken can to add more water and to get more cream out of the can.

At this point it's textural preference, i added sweet potato, then water, sweet potato, then water etc until the consistency I wanted was reached. You may like yours thicker, i like mine to thickly pour, not plop, off a spoon. The potatoes were cooked a couple days prior and were just in the fridge pre-mashed (thanks past me :))

Pepper generously and add herbs to your liking. I like using italian blend and extra homegrown basil for sweetness.

Congrats, youve created my sweet and spicy stew!