This rich, thick stew will taste like you spent hours making it, but it comes together quickly with frozen vegetables and canned lentils.
I’d hoped to be sharing a Halloween recipe with you, but life has been getting in the way of cooking lately.
The other night I went into the kitchen to make a last-minute dinner of my Dirty Little Secret Soup but wound up making so many changes that it took on an entirely new character. I had about 2/3 of a cup of leftover pumpkin puree that I wanted to use up, so I changed the other ingredients and seasonings to complement it. And do you know what happens when you add pumpkin and quinoa to soup? It thickens so much that it’s not soup anymore but stew!
The recipe is ridiculously easy because I used frozen vegetables and canned lentils, but if you want to do it the slow way, chop your own veg and cook your own lentils. I’m sure fresh ingredients will make this flavorful and deeply satisfying stew even more delicious.
P.S. I may still get around to creating a Halloween dish, but until then, check the bottom of this post for links to vegan Halloween treats.
Ridiculously Easy Lentil and Vegetable Stew
With canned lentils and frozen vegetables, you can have this easy lentil stew on the table in half and hour!
- 1 large onion , chopped
- 4 cloves garlic cloves , minced
- 2 12-ounce packages frozen vegetables* (or 2 pounds fresh vegetables cut in bite-sized pieces)
- 1 15-ounce can diced tomatoes , preferably fire-roasted
- 1 15-ounce can cooked lentils (or 1 1/2 cups cooked lentils and cooking liquid)
- 4 cups vegetable broth or “no-chicken” broth
- 1 1/4 teaspoon Mexican oregano (or regular oregano)
- 1/2 teaspoon hot smoked paprika
- 1/2 teaspoon ground cumin
- 1/3 cup quinoa , rinsed very well
- 2/3 cup pumpkin (canned or cooked and water pressed out)
- salt and freshly ground black pepper to taste
- Cook the onion in a large, non-stick Dutch oven until it begins to brown. Add the garlic and cook, stirring, for another minute. Add next 7 ingredients and cook until vegetables thaw and broth begins to boil.
- Add quinoa and cook on medium heat until it is tender, about 15 minutes. Add pumpkin and salt and pepper to taste and cook for 5 more minutes, adding a little water if it seems too thick. Serve hot, garnished with parsley, if desired.
*I used an Italian blend containing carrots, zucchini, cauliflower, lima beans, red bell peppers, and Italian green beans, but any blend of chunky-cut vegetables will do.
For a Spooktacular Vegan Halloween:
- Spooky Black Bean Hummus on this blog
- Pumpkin Cookies on this blog
- Witches Fingers at Novel Eats
- Ghastly Tortilla Chips & Ghoul-camole at Manifest Vegan
- An Orange and Black Halloween Menu from Robin Robertson
- Two Savory Halloween Treats at VegSpinz
- Healthy Halloween Cookie Dough Balls from Oh She Glows
- Healthy Raw Halloween Recipes at Happy Raw Kitchen
- Raw Pumpkin Spice Cupcakes at Rawdorable
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