As yes, another one pot meal. My cowboy husband and I are so ready for cool Fall nights! We will sit outside around the fire ring and have dinner with a nice bottle of wine. This is a great fire ring dinner.  I will cook it in the house in a cast iron Dutch Oven, then put it on the fire ring grill to keep it warm while we are eating.

• 1 medium Onion, chopped
• 2 tablespoons dry red wine (I like merlot or cab sav)
• 1 tablespoon Extra Virgin Olive Oil (EVOO)
• 2 cloves Garlic, peeled and pressed
• 1/2 cup lentils (Green, Red or French)
• 2 tablespoons Paprika (Hungarian is better but regular is good)
• 2 tablespoons Tamari (Regular Soy sauce will work well also)
• 4 cups Vegetable Stock
• 2 medium Turnips, peeled and diced
• 3 Carrots, peeled and diced
• 2 medium Potatoes, peeled and diced
• 2 cups Green Cabbage, shredded
• 2 Peppers, seeded and chopped ( can use Ancho, Pablano or Sweet Banana)
• 1 Bay Leaf
• 1/2 cup dry Red Wine
• 1/4 cup Flour
• 1 tablespoon Arrowroot ( Can use corn starch just as well)

Over medium high heat and in  a cast iron Dutch Oven, heat the EVOO and saute the onion in 2 tablespoons of wine. Saute until tender but not browned.  Add garlic, lentils, paprika and tamari and braise for 2 minutes. Add vegetable broth and simmer for 25 minutes.  Add turnips, carrots potatoes, cabbage and peppers and simmer for 10 minutes. Add the 1/2 cup of wine and bay leaf and simmer until veggies are tender, about 10 minutes.

Mix the flour and arrowroot and dissolve in 1/4 cup of warm water. Blend until smooth and add to the goulash, stirring to blend in completely.  Simmer briefly to allow to thicken.  Serve over egg noodles or rice.