Vegan Autumn Acorn Squash & Lentil Stew

alignyo yoga recipes: vegan and gluten-free autumn acorn squash and lentil stew
Recipes by Sarah Miller

This lentil stew is heartily packed with protein, greens, and squash, and a perfect Sunday evening, make-ahead meal for the week. The recipe is flexible enough that you can easily adjust the ingredients to whatever seasonal varieties of squash and greens you have on hand. Once it is made, it is delicious eaten alone, and can also be served over a bed of brown rice or quinoa for some added flare. This recipe will carry you through the week, and the time you would normally spend prepping meals, you put it toward some extra time on your mat!

Autumn Acorn Squash and Lentil Stew

  • 1 tablespoon melted coconut oil
  • 1 medium yellow onion
  • 3 large cloves of garlic
  • ½ a large, or 1 small acorn squash
  • 1 can diced, no salt added tomatoes
  • 1 can no salt added garbanzo beans
  • 1 cup sprouted lentil blend (green, brown, black)
  • 1 bunch organic lacinato (dinosaur) kale
  • 6 cups low sodium vegetable stock
  • 1 bay leaf
  • 2 teaspoons dried Thyme
  • 1 teaspoon red pepper flakes (optional, gives a wonderful, subtle heat to the stew)
  • 2 teaspoons ground Pink Himalayan Sea Salt (or to taste)
  • 2 teaspoons fresh ground black pepper (or to taste)

Chop up your onion and squash (1 inch cubes work well), and mince your garlic.

Heat up the coconut oil in a big stew pot, and toss in the onion. Sauté on medium heat until fragrant and slightly translucent (roughly 3-4 minutes). Add garlic, and sauté for another minute or so. Add spices (minus the bay leaf) and squash, stir, and sauté for another 3-4 minutes, or until squash becomes ever so slightly tender. Add in tomatoes, beans, lentils, stock, and bay leaf. Partially cover, and bring to a rolling boil. While you are waiting, wash and chop your kale. Once a rolling boil has been reached, add in kale, cover, and let simmer for a bit, until kale is slightly wilted (this will make stirring it in a bit easier). Feel free to add stock/water as desired. Submerge in all of the kale, reduce to low heat, cover, and let simmer for about 30-40 minutes, stirring occasionally, or until all veggies are tender and lentils are done.

Let sit for about 10 minutes, spoon up, and enjoy!

About the Author

Sarah Miller

Present: alignyo contributing writer; compassionate observer of humanity; Birch Coffee Barista; bibliolater; breakfast fiend.

Past: over-anxious, over-worked, under-slept student; regular attendee of The Awesome 80's Prom.

Inspiration: the simplicities found in the every day; the power of breath; the power of creativity; those who maintain hope, despite the odds.

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