Autumn Lentil Stew (Vegan/Plant-based)
8 cups water
4 tsp. Better than Bouillon vegetable flavor
1 tsp. garlic
1/2 onion, diced or chopped
1/2 head of cabbage
1 beet PLUS beet green tops
Handful of kale (curly or whatever you like)
5-6 small potatoes
3 small delicata squash
1-2 cups red lentils (any small lentil will do)
Canola or olive oil
Rinse lentils. Set aside.
Fill baking pan with 1 in. water and slice delicata squashes in half lengthwise, remove seeds and pulp, bake open-side down in the water on 350 degrees until soft. Set the seeds from the squash aside for later.
Meanwhile, peel, rinse and chop all remaining veggies. Leave skin on potatoes for more nutrition, but make sure to remove the beet skin.
Use green tops from beets just like you would the kale.
In a large soup pot, heat onion in oil on medium heat. When translucent, add cabbage and stir.
Add 6 cups of the water to the pot with the Better than Bouillon. Stir well. Add cubed potatoes, garlic and cubed beet (not the greens yet, though) and turn heat to high until water starts to boil. Return heat to medium, cover and simmer for about 20 minutes.
Remove squash from oven while soup is simmering. Set aside to cool a bit, then scoop the flesh from the squash skin and put in a bowl or on a plate.
After at least 20 minutes have passed, stir soup well, and add rinsed lentils with the remaining 2 cups of water. Add a generous amount of dried rosemary. Return heat to high until reaching a boil, then once again cover and return to medium heat to simmer for another 20 minutes.
When the lentils have softened, stir well. Add in cooked squash, along with the raw kale and beet greens, and simmer for another 10-15 minutes.
Salt and pepper to taste. Remove from heat and serve.
Good with crusty bread or crackers. Can add a drop of olive oil to soup after cooking if desired.
It's also great to rinse and roast the squash seeds, just as you would pumpkin seeds. You can roast them with salt and oil on 350 in a baking pan or cookie sheet until browned and crunchy.