Red lentil, squash and sweet potato stew with vegetables

Red lentil, squash and sweet potato stew with vegetables

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

  1. Rinse red lentils well and let it drain thoroughly.
  2. 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.

  3. Now add red lentils and water. Bring the mixture to a boil. Season with a little salt, add turmeric, garlic powder, and cooked chickpeas. 
  4. 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

  1. Place everything into a high-powered blender and blend on high speed.
  2. Now add cashew cream to your stew, stir well, and let it simmer for another couple of minutes.

Roasted chickpeas

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

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

Roasted mushrooms

  1. Preheat oven to 200Β°C. Put mushrooms in a bowl. Add olive oil and salt and stir a few times. Spread on a baking sheet.
  2. Roast at 200Β°C, until tender and browned for 20-25 minutes, depending on a size.

Cooked broccoli

  1. 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

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

Serving suggestion

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


Related Posts

Chickpea and beet burgers

Chickpea and beet burgers

  Print Chickpea and beet burgers Ingredients 1 can chickpeas (approx. 250 g drained) 200 g beets shredded 1 onion chopped 2 cloves garlic minced 2 tablespoons pumpkin seeds ground 2 tablespoons nutritional yeast 2 tablespoons chopped chives 2 tablespoons chopped parsley 1 tablespoon chopped […]

Apricot, coconut, almond, and cashew bliss balls

Apricot, coconut, almond, and cashew bliss balls

  Print Apricot, coconut, almond, and cashew bliss balls Ingredients 150 g dried apricots previously soaked for minimum 3 hours 100 g almonds toasted 60 g cashews toasted 60 g shredded coconut 2 tablespoons lime or lemon juice pinch of vanilla powder 1 tablespoon agave […]



Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.