Rinse red lentils well and let it drain thoroughly.


In a large pot, heat 3 tablespoons of olive oil over medium heat. Add chopped leeks, pumpkin, sweet potato, ginger and bay leaves and cook for 5 minutes.


Now add red lentils and water. Bring the mixture to a boil. Season with a little salt, add turmeric, garlic powder and cooked chickpeas. Cover, reduce to a simmer and cook until the lentils are tender, 20 to 25 minutes. Check the seasonings and add more salt and spices if needed.


Cashew cream

Place everything into a high-powered blender and blend on high speed.

Now add cashew cream to your stew, stir well, and let it simmer for another couple of minutes.

Roasted chickpeas

Preheat oven to 200°C. Put chickpeas in a bowl. Add olive oil, red pepper powder, turmeric and salt, mix it well.


Spread on a baking sheet, and bake for 30 to 35 minutes, until brown and crunchy.

Roasted mushrooms

Preheat oven to 200°C. Put mushrooms in a bowl. Add olive oil and salt and stir a few times. Spread on a baking sheet.


Roast at 200°C, until tender and browned for 20-25 minutes, depending on a size.

Cooked broccoli

Bring a large pot of water to a rapid boil. Add a heaping tablespoon of salt. Add the broccoli florets and cook until crisp-tender, 1 to 1 1/2 minutes. Drain well.

Sauteed swiss chard

Put olive oil together in a large skillet over medium-high heat. Stir in the chard leaves, and cook until wilted.

Serving suggestion

Serve your stew in a bowl and garnish it with cooked broccoli, roasted mushrooms, roasted chickpeas, swiss chard, roasted pumpkin, parsley.




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