RCI-VG.004.0068.001
Lentil Stew
Lentil Stew is a good incorporation of vitamin E and calcium that tastes great.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- kabocha squash1 smallquartered and seeded
- baby carrots2 cupswashed
- Hawaiian sweet onion1 mediumthinly sliced
- (2 inch) piece of fresh ginger1 unitthinly sliced
- extra-virgin olive oil3 tbsp
- Celtic sea salt1/4 tsp
- ground cinnamon1 tsp
- cayenne pepper1/8 tsp
- red lentils1 cup
- green or yellow lentils1 cup
- (1 inch) pieces kombu2 unit
- .5 cups water3 unit
- vegetable broth1 cup
- -3/4 cup unsweetened hemp or almond milk1/2 unit
- freshly ground black pepper1 unit
Method
1
Warm oven to 400 degrees F.
2
Use parchment paper to line a rimmed baking dish.
3
Place short sides of the squash face down on sheet.
4
Place carrots, onion and ginger together in a bowl.
5
In the bowl include oil, sea salt, cinnamon and cayenne then toss together.
6
Pour vegetables onto the baking pan with the squash.
7
For ~43 min roast veggies, should be able to pierce vegetables with ease.
8
Clean and wash lentils.
9
Place cleaned lentils and kombu with water and vegetable broth in soup pot.
10
Do NOT add salt.
11
Bring pot to boil.
12
Reduce heat to low to simmer for ~40 min.
13
Cool roasted vegetables for ~5 min.
14
Peel off squash skins and discard.
15
Puree roasted vegetables.
16
Slowly add in the hemp or almond milk to the pureed vegetables.
17
Season with pepper to taste.
18
Include the puree to the lentils.
19
Heat through and serve.