Description
This stew has all fresh ingredients that Fall brings plus there is a ton of nutrients to fuel your body
Ingredients
1 1/2– 2 Tablespoons olive oil
1/2 yellow onion, diced
1 celery stalk, diced
1 1/2 teaspoons minced garlic
1 small sweet potato, peeled and diced
1 cup of acorn squash, peeled and diced
1 bay leave
4 cups vegetable broth
1 can (15 ounces) chickpeas, drained and rinsed
1 can (15 ounces) diced tomatoes
1/2 cup dried lentils, rinsed and drained
1/2 Tablespoon minced fresh rosemary or 1/2 teaspoon dried
1 teaspoon minced fresh thyme
1 cup kale, stems removed and chopped
salt and pepper to taste
Instructions
1.) Heat olive oil in a large stockpot over medium heat and add onion and celery and saute until the onions are translucent. This should take 3-5 minutes.
2.) Add vegetable broth, tomatoes, bay leaf, and lentils and bring to a boil. Once you reach the boiling point, stir to combine and lower the heat to a simmer and cover the pot. Continue to cook for 20 minutes, stirring occasionally.
3.) Remove the top and add the squash, sweet potato, garbanzo beans, rosemary, and thyme. Cover and continue to cook for another 15-20 minutes.
4.) Remove lid and add kale and continue to cook for 5 minutes. Season with salt and pepper to taste and remove the bay leaf before serving. Enjoy!!
