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