Cauliflower, lentils and squash stew | Vegan - Gluten Free
Updated: May 19
This stew has all the familiar comfort of a tomato-y stew, with the addiction of protein-packed lentils and the distinctively savoiry twist of my homemade vegetable stock. You gotta really try it, I always make sure to have a jar of it in the fridge to use it whenever I have to cook stews, soups, risotto or simply a cream. Done the first time, I assure you'll never buy it again but you'll do it yourself.
Stepping back to the stew, this enveloping, warm, full of flavor recipe is perfect for a light dinner and get your fill of fiber and nutrients.
There are thousands of stew recipes online, I personally developed this one which it doesn't taste too much of garlic and onion as it often happens in these cases, but you can feel all the flavors of the vegetables. This one-pot supreme stew combines the proteins of the lentils, and the cauliflower and squash mineral nutrients, giving that vaguely sweet note that will make you feel obliged to have seconds.
Serving 3-4 persons
5 cm leek
1 spring of rosemary
200gr / 1 cup dried lentils
125gr / 1 cup squash chopped in cubes
400ml / 2 cups + 2 tbsp water
2 tsp of my vegetable stock
200 gr / 1 cup tomato sauce
1 sprig of rosemary
Extra-virgin olive oil
Fresh parsley to garnish (optional)
Juice of half lemon (optional)
LET'S DO IT
Finely chop the stew starter (leek, carrots and the rosemary), salt and sauté with a tbsp of extra-virgin olive oil until tender
Rinse the lentils and transfer in the pot with the leek and carrots, stir, add a couple of tbsp of water and cover with a lid, turn down to a low heat and sweat for 10 minutes, stirring occasionally
Chop the squash and the cauliflower into medium-size pieces
Add the cauliflower to the pot, stir for 5 minutes and at last add the squash too
Now pour in the water, tomato sauce, 2 tsp of the vegetable stock and stir it and cook for 20 minutes, stirring occasionally. The sauce will reduce and thicken
For an impressive finishing touch, drizzle each dish decoratively with a little extra-virgin olive oil, lemon juice, parsley and a slice of homemade bread.
This can be stored in the fridge for three days.
What about leftovers? Blend them and put in jars in the freezer: they'll be a perfect pasta sauce. Only remember to transfer the jar from the freezer to the fridge the night before to give it the time to thaw naturally.
Should you try this at home, do not forget to tag the Instagram page and use the hashtag #twocabbageskitchen. We'll looooove to see your creations :)
Love & Enjoy.
Cristiana & the Cabbages