•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.