Wednesday, November 16, 2011

Autumn Stew

•1 large white onion, chopped

•2 large carrots, peeled and chopped

•28-ounce (large) can whole, peeled tomatoes — with juice

•29-ounce (large) can of pumpkin

•2 cans low-sodium vegetable broth

•1/2 cup red lentils

•1 can chickpeas

•1 cup frozen green peas

•1 cup autumn spiced beer of your choice (or water)

•1 teaspoon ground coriander

•1 teaspoon ground cumin

•1/4 teaspoon ground thyme

•1 teaspoon chili powder

•1/4 teaspoon ground cloves

•1/4 teaspoon cayenne pepper

•Salt and pepper to taste

1.In a large stock pot, heat a tablespoon or so of olive oil over medium-high heat. Add onions and cook until glassy.

2.Toss in the carrot, tomatoes (with juice), pumpkin, and vegetable broth. Bring to a boil.

3.Then add in the lentils. Cook for a few minutes — stirring often and mashing up the tomatoes a bit — and lower heat just a bit. Add the peas, chickpeas, beer, and spices.

4.Lower to a simmer and let cook for 30 minutes to an hour.

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