It’s a quite day at our place – Minnie is kneading into my leg and Joe is playing Playstation… and I am wrapped in my favorite blanket with tea and this stew.
As usual, I had some leftovers and veggies that were on the outs. Whenever I open a can of pumpkin (usually for a smoothie) I try to make sure I have a game plan for the rest of it. Pumpkin puree works beautifully in a stew like this because it helps to thicken without adding any unnecessary flour or cornstarch. I also had extra cauliflower, celery, aaaaand carrots that were on the way out (and I really hate throwing vegetables out!!)
So, 30 degree day + leftovers = big, piping pot of stew. No oil or unnecessary additions… just whole nourishing, whole foods. Beats canned soup any day of the week.
Recipe
You will need:
- 4 cloves garlic, minced
- 1 vidalia onion, chopped
- 2 carrots, chopped
- 3 stalks celery, chopped
- 1 cup cauliflower florets
- 1/2 cup frozen peas
- 1 cups lentils
- 1 6-oz. can tomato paste
- 1/2 cup pumpkin puree
- 16-oz veggie stock (or water)
- 16-oz water
- Salt and pepper, to taste
To make:
- In a large pot over medium heat, add garlic, onion, celery, carrots, cauliflower, and peas. Stir occasionally, about 2-3 minutes. Add lentils (stirring a bit without liquid first will bring out a nutty flavor).
- Add 1 can tomato paste and pumpkin pureee. Stir until it is well-combined.
- Add veggie stock (or just double the water) salt, and pepper – cover, and bring to a boil.
- Turn heat down to simmer, cover again, and let sit for about 45 minutes.
- Serve warm.
That’s all there is to it. Lentil stew is a staple in our house, and I also love it paired with brown rice (or whatever you preferred grain is). I think you’ll enjoy! Hope you’re staying warm, wherever you are. xx bianca
