
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 200Β°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 200Β°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 200Β°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...