I’m sorry that I haven’t been posting very frequently this month. Life has been busy! We’re still cooking lots but I haven’t been taking the time to write down recipes and take pictures. However, this is the perfect season for a nice hearty stew so I wanted to put something together that is easy, yummy and filling that tastes like autumn in a bowl!
We have been getting bounty bags from the Mustard Seed Co-op that include a variety of local fruits and veggies and we had quite a bit left to use up after Thanksgiving, so I came up with this dish. I also used some leftover seitan roast we had made for Thanksgiving, and it went really well here. You can use your favourite veggie sausage chopped up instead, or make your own, or just leave it out! I apologize for not posting this last week when I made it in case you had some leftovers too.
- The tomato paste and balsamic vinegar in this dish really add to the flavour of the stew and will help round out the flavours. The added acidity they add is something I wouldn’t skip!
- I used a mixture of mushroom and vegetable broths, but would recommend any stronger flavoured broths for this.
- I wanted to add some chopped fresh pumpkin as well, but forgot that it was sitting on the counter!
- My stew thickened up really nicely just by adding the lentils into the pot and letting them simmer in the pot for another 5 minutes or so. If you don’t find your stew is thick enough add a little cornstarch dissolved in water.
1 large leek (or 2 medium) cut into strips or small pieces
2 cloves of garlic, minced
1 inch piece ginger root, minced
1 small acorn squash, peeled and cubed
1 medium sweet potato, peeled and cubed
3-5 small potatoes, cubed
1 large parsnip, peeled and sliced 1/4″ thick
1 large carrot, peeled and sliced 1/4″ thick
2 celery stalks, 1/4″ pieces
2 tbsp freshly chopped herbs (sage, parsley, rosemary and thyme)
1/4 tsp smoked paprika
1/2 tsp ground coriander
1 tsp dried savory
1 tbsp tomato paste
6 cups veg broth
salt and pepper to taste
1 1/2 cups cooked brown lentils
1 cup leftover seitan, cubed (optional)
2 tsp balsamic vinegar
1) Saute leeks in 1 tbsp of olive oil until tender, about 5 minutes. Add garlic and ginger and stir and saute another minute, until fragrant.
2) Add veggies (squash, sweet potato, potato, parsnip, carrot, celery) and saute 5 minutes longer, stirring occasionally.
3) Add veggie broth, herbs, smoked paprika, coriander, savory and tomato paste and bring to a boil. Lower to a simmerand cook uncovered about 15 minutes, or until veggies are fork tender. Stir occasionally to prevent sticking. If veggies are not tender after 15 minutes, cover and allow to simmer another 5-10 minutes.
4) Once veggies are tender, add lentils, seitan, vinegar and salt and pepper to taste.
5) Heat through, simmering, about 5 minutes more. The addition of the lentils should thicken your stew up nicely. Check for salt and seasonings.
6) Let sit at least 10 minutes before serving to allow flavours to meld together. Serve with crusty bread!