Vegan Lentil Stew with Roasted Squash and Kale

Whenever fall starts to settle in, I get the strongest craving for soup! Last week, I was feeling tired of packing salads for lunch, so I whipped up this stew. I incorporated some of the squash I roasted over the weekend and tossed in a few leaves of kale for color. Red lentils serve as a perfect, creamy base since they love to soak up any liquid you use when cooking them. The more liquid you add, the soupier they become. When serving this stew, I tossed some fontina cheese on top, however, if you want to keep it vegan, just leave it off. It made very tasty leftovers for lunch!

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Lentil Stew-resize

Lentil Stew w/Roasted Squash and Kale (Vegan, Gluten Free)

(Serves ~4)

Ingredients:

  • 1 cup red lentils
  • 2 cups water
  • 1 cup vegetable broth
  • 1-2 cloves garlic, minced
  • 1 teaspoon garam masala
  • 1 cup cubed, roasted squash (I used butternut and delicata – just chop into bite size pieces, toss in salt/olive oil, and bake until browned)
  • 3-4 large kale leaves, chopped
  • Salt to taste

Directions:

  1. Combine lentils, water, and broth in a medium saucepan over medium-high heat. Bring to a simmer and partially cover with lid.
  2. Simmer until almost all the liquid is absorbed, ~20 minutes.
  3. Toss in kale, garlic, salt, and garam marsala. Cook another 5 minutes, stirring constantly.
  4. Toss in roasted squash and cook 1-2 minutes, continuing to stir.
  5. Serve!

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What is your favorite fall soup?

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