Winter Squash Parsnip And Lentil Stew Vegan Food

WINTER SQUASH PARSNIP AND LENTIL STEW (VEGAN)

Steps:

• Heat oil in large pot over medium heat.
• Add onions and saute until soft and starting to brown, about 10 minutes.
• Meanwhile, peel squash, chop and scoop out seeds. (You can clean and roast the seeds as you would pumpkin seeds).
• Add squash pieces to the pot and stir with onion for a minute or two to heighten flavor.
• Pour in vegetable stock, bring mixture to a boil and then reduce heat to gentle simmer for about 20 minutes.
• Add parsnip, dried herbs and red lentils, stir to mix and continue simmering for 30 or more minutes. The longer it simmers, the softer the ingredients will become and the thicker the stew.
• Optional - Use a potato masher to break up any lumps and ensure a creamy consistency. Serve with a dollop of sour cream or a sprig of parsley.

CURRIED LENTIL, SQUASH AND APPLE STEW

Steps:

• In a large pot, heat oil over medium-high heat, and sauté onion and carrot until almost soft. Add garlic, ginger, curry and salt, and let cook a few more minutes until fragrant.
• Stir in lentils, broth and tomato paste. Bring to boil, cover and simmer for 25 minutes. Add squash and apple, cover and simmer for another 25 minutes, or until vegetables and lentils are tender. Remove lid and stir in spinach until wilted. Add salt to taste and serve.

WINTER SQUASH, CHICKPEA & RED LENTIL STEW

Steps:

• Soak chickpeas in enough cold water to cover them by 2 inches for 6 hours or overnight. (Alternatively, use the quick-soak method: Place beans in a large pot with enough water to cover by 2 inches. Bring to a boil over high heat. Remove from heat and let stand for 1 hour.) Drain when ready to use. If you like a very soft chickpea, use the quick method and let the chickpeas boil for five minutes in order to speed up the cooking process.
• Chef's note: Keep your squash and carrots large so that they can withstand the look cooking time without breaking down into the stew.
• Combine the soaked chickpeas, squash, carrots, onion, lentils, broth, tomato paste, ginger, cinnamon, cumin, salt, saffron and pepper in a 6-quart slow cooker.
• Put on the lid and cook on low until the chickpeas are tender and the lentils have begun to break down, about 5 1/2 to 6 1/2 hours.
• Chef's note: If you are planning to serve part of this as leftovers, remove that portion from the crock pot and scale the amount of lime juice accordingly. Reserve the rest of your lime to add after reheating the leftover stew.
• Stir in lime juice. Season with salt to taste.
• Serve over rice (white or brown) sprinkled with peanuts and cilantro.
• Place additional lime wedges on the side for diners to add as they wish.