Last week’s kick-off of A Gluten-Free Holiday Celebration at Diet, Dessert, and Dogs was a blast. If you didn’t get a chance to stop by, I highly recommend you do! I submitted this post with a few tips on staying healthy during the holidays, along with links to some of my favorite healthy seasonal recipes.
Yesterday the celebration of healthy food continued at Gluten Free Easily where the topic of the week was Thanksgiving Favorites. I have many Turkey Day faves, but in the end I decided to submit my recipe for Cranberry Pear Sauce. It’s just too delicious to pass up.
With Thanksgiving, Hanukkah, and Christmas creeping closer by the day, I thought I’d post a recipe for something packed with nutrition and vitamins before the onslaught of desserts, cocktails, and airport food hits us all! Laden with winter squash, onions, carrots, kale, and flavorful spices, this stew is immunity support in a bowl. The lentils add great plant-based protein and fiber, as well as iron and other trace minerals.
I’m a big fan of garnishes when it comes to soups and stews. With this one I went pretty simple with some parsley and raisins. The raisins add a pop of sweetness to the stew that is addictively delicious. Swap in dried currants or chopped apricots if you’d like. The stew would also be delicious served with these gluten-free, dairy-free Savory Rosemary Biscuits.
Enjoy. (And savor these last few weeks before the bustle of the holidays begins!)
Moroccan Lentil-Vegetable Stew – serves 4
2 tbs. olive oil
1 tsp. brown mustard seeds
3 cups peeled, seeded, and cubed butternut squash
½ medium yellow onion, chopped
2 carrots, peeled and chopped
4 garlic cloves, finely chopped
1 tbs. tomato paste
2 tsp. ground cumin
1 tsp. sweet curry powder
½ tsp. ground coriander
3 cups good quality vegetable broth
4 cups chopped kale (thick stems discarded)
1 ½ cups cooked brown lentils (see note below)
Sea salt and black pepper, to taste
Chopped fresh parsley
Heat olive oil in a large pot or Dutch oven over medium heat. Add mustard seeds, squash, onion, and carrots. Cook, stirring occasionally, until onion is tender—5-6 minutes. Add garlic, tomato paste, cumin, curry powder, and coriander. Stir until spices are fragrant, about 1 minute. Add vegetable broth and bring stew to a boil. Reduce heat to low, cover, and simmer until squash cubes are tender—10-12 minutes.
Stir in the kale, lentils, and salt and pepper. Garnish bowls of stew with chopped parsley and a few raisins.
How to cook brown lentils: bring 1 cup brown lentils to boil with several cups of water in a medium pot. Reduce heat to low and simmer until lentils are just tender to bite but not falling apart, 15-20 minutes. Drain well and refrigerate until ready to use. (One cup of dry brown lentils will yield more cooked lentils than needed in this recipe. Save the leftovers for another use.)