The Healthiest Thing I've Ever Made

So, I started this new organic food delivery service called SPUD this week, and consequently have a lot of fresh organic vegetables filling up my fridge. Here's what I made tonight:

Rainbow Polenta

Polenta layer:

1/2 cup polenta
approx. 1 cup water
1 vegi boullion cube
random spices (thyme, herbs de province)

Boil water with spices and vegi cube. Add polenta. Stir and take off of heat. (*warning! Polenta will solidify, so if you want to be able to spoon it out easily, do this part last. I, unfortunately, did this part first, but it still worked out ok.)

Red/Orange Layer:

4 tbsp orange lentils
1/2 sweet potato, cubed small
3 organic carrots, chopped
1 tomato, chopped
2 cloves garlic, chopped
organic vegi broth

Heat pan with some olive oil. Add carrots, garlic, sweet potato and cook for a few minutes. Add some broth and the lentils. Keep adding broth until vegis and lentils are tender. (sweet potatos are soft, lentils are fally-aparty) Set aside.

Green Layer:

5 asparagus spears
handful of snow peas
handful of "braising greens" (mini kale and chard leaves, part of the organic mix)
6-8 basil leaves, chiffonaded (make a pile of leaves, roll them up, cut very thin slices)

Chop up everything, and saute with some more vegi broth. Add basil chiffonade at the last minute, to keep flavor.

Layer with polenta on the bottom, greens in the middle, and orange/red layer on the top. Add some alfalfa sprouts if you want.

This seems like it was completely laborous and time consuming, but it really wasn't. And it was tasty too!!!