It's getting cold here in Sweden and I'm craving more warming foods, especially soups and stews. This stew with beluga lentils and masses of veggies is so warming and comforting on cold autumn days.
I suggest serving the stew with a side of potatoes or some crusty bread. So filling and delicious!
Today we've been doing things like raking leaves outside, cleaning the house and food shopping. You know, adult stuff. But not without a smoothie bowl breakfast, which has become our weekend morning ritual. Today we made ginger and raspberry smoothie bowls with masses of toppings like granola, muesli, brazil nuts, goji berries, pumpkin seeds and dried mango. Simply the best start to the weekend.
Autumn Beluga Lentil Stew
1 1/4 cup (3 dl) dried beluga lentils
4 carrots, peeled and chopped
1 yellow bell pepper, chopped
1 red bell pepper, chopped
2 tsp herbal salt (I love Herbamare)
4 1/4 cup (1 liter) water
2 tbsp tahini
2 tbsp tamari or soy sauce
1 tbsp apple cider vinegar
1 tbsp lemon juice
1 tsp cumin
1/2 tsp spicy paprika powder
1/2 tsp black pepper
1 bag/400 g frozen spinach
1 bag/400 g frozen broccoli florets
optional: pinch of turmeric
optional: 3 tsp corn starch
1. Add the beluga lentils along with the carrots, bell peppers, herbal salt and water to a large saucepan. Bring to the boil, then cook on a low heat for about 15 minutes.
2. Blend the tahini with the tamari, apple cider vinegar, lemon, cumin, paprika and black pepper with a hand held blender in a small bowl. Add this sauce to the saucepan along with the spinach and broccoli. Also add a little turmeric for a more yellow colour if you like Bring to the boil again and cook for another 10-15 minutes.
3. If you want a thicker consistency: Mix the corn starch with a little cold water and add to the boiling stew while stirring. Cook for a few more minutes and serve. Enjoy!