Red lentil, squash and sweet potato stew with vegetables
Ingredients
Stew
- 130 g red lentils
- 2 cups leeks chopped
- 2 cups squash chopped
- 1 cups sweet potato chopped
- 2/3 cup chickpeas cooked
- 2 tablespoons olive oil
- 2-3 bay leaves
- 1/2 teaspoon turmeric
- thumb-sized ginger minced
- 2.5-3 cups water
- garlic powder to taste
- salt to taste
Roasted chickpeas
- 2/3 cup chickpeas cooked
- 1/2 teaspoon red pepper powder
- 1/2 teaspoon turmeric
- 1 tablespoons olive oil
- salt to taste
Roasted mushrooms
- 100 g mushrooms
- 1 tablespoon olive oil
- salt to taste
Cooked broccoli
- 2/3 cup broccoli florets cooked
- salt to taste
Swiss chard
- 2 handfuls swiss chard
- 1 tablespoon olive oil
- salt to taste
Cashew cream
- 60 g cashews previously soaked for min 3 hours
- juice of 1/2 lemon
- 2 tablespoons nutritional yeast
- 2 cloves garlic
- 1 tablespoon tapioca
- 2 dl water
- salt to taste
Instructions
Stew
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Rinse red lentils well and let it drain thoroughly.
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In a large pot, heat olive oil over medium heat. Add chopped leeks, squash, sweet potato, ginger and bay leaves and cook for 5 minutes.
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Now add red lentils and water. Bring the mixture to a boil. Season with a little salt, add turmeric, garlic powder, and cooked chickpeas.
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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
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Place everything into a high-powered blender and blend on high speed.
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Now add cashew cream to your stew, stir well, and let it simmer for another couple of minutes.
Roasted chickpeas
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Preheat oven to 200°C. Put chickpeas in a bowl. Add olive oil, red pepper powder, turmeric, and salt, mix it well.
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Spread on a baking sheet, and bake for 30 to 35 minutes, until brown and crunchy.
Roasted mushrooms
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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.
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Roast at 200°C, until tender and browned for 20-25 minutes, depending on a size.
Cooked broccoli
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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
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Put olive oil together in a large skillet over medium-high heat. Stir in the chard leaves, and cook until wilted.
Serving suggestion
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Serve your stew in a bowl and garnish it with cooked broccoli, roasted mushrooms, roasted chickpeas, swiss chard, roasted squash, parsley...
Hi! We are Nensi & Slaven, a couple from Split, Croatia. We started this blog to share our experiences and thoughts on food, to meet like-minded people and to share our love for cooking and eating healthy. We absolutely love preparing our food from scratch and having lots of colors on our plate. We also enjoy discovering new cookbooks, different cuisines, and new ingredients. 
