You know how sometimes you’ll be doing something and then all of a sudden you’ll be hit by an idea for how you could have done said thing better?
But you’re already at the point of no return, so then you’re just like
I’m there, friends. In the words of Eunice from She’s the Man (which I have zero shame in admitting I watched last weekend), “I’m so there it’s insane.”
[Aside: Eunice is clearly my spirit animal. See below]
Anyway, I can’t speak for Eunice, but the reason I’m so there it’s insane is because I made this k-i-l-l-e-r stew and THEN thought about how epic it would be if I had roasted acorn squash halves and served the soup inside them.
I’ll let that sink in for a moment.
Sink in like the broth would have sunk into the acorn squash, flavoring it with tomato and warm hints of turmeric and ginger.
UGH, I still feel the tingles of regret and opportunities lost.
However, we are now two acorn squash from the farmer’s market richer, and so another soup can yet be made. Redemption is nigh!
As the weather gets chillier and the sweaters more worn, a nourishing stew can do us all a world of good. This one comes together in only 30 minutes, and is filled to the brim with the most comforting veggies, legumes, and spices.
Put on your pajamas and curl up with a bowl for dinner tonight. And so help me, I WILL make squash bowls next time! (PS Thank you Ellie for being my soup model u r fabulous.)
30 Minute Hearty & Healing Stew
(adapted from Green Kitchen Stories)
1 tbsp cold pressed coconut oil or olive oil
1 yellow onion, finely chopped
2 cloves garlic, finely chopped
2 tbsp fresh ginger, finely chopped or 1 tsp ground
1 tsp ground turmeric
1 pinch ground cayenne pepper or more to taste
3.5 cups canned plum tomatoes
1/2 cup lentils, rinsed
2 cups water, plus more if needed
1 tsp sea salt
1 bunch broccoli, cut into bite-size pieces*
2 zucchini, cut into bite-size pieces*
1 handful asparagus or green beans*
1 cup canned chickpeas
goat cheese, for serving (optional)
Heat oil in a large saucepan and add chopped onion and garlic. Lower the heat and cook for a few minutes until the onions have softened. Add ginger, turmeric, cayenne and stir, ensuring that they do not burn. When the spices smell fragrant, add tomatoes, lentils, water and salt. Cover and simmer for 15 minutes. Stir in all the vegetables and cook for another 8-10 minutes. Add the chickpeas toward the end of the cooking time. Serve in bowls with crumbled goat cheese if desired.
*You really can use any vegetables you have on hand! Just keep in mind that harder vegetables like carrots might need to cook longer.