About our guest food blogger:
Elenore Bendel Zahn is a health coach, organic gardener, writer, photographer, and the founder of Earthsprout, one of our favorite resources for seasonal vegan recipes. "All I create is brought to life with the intention of shaking things up and create a better world. And it’s all very delicious in so many ways."
A new season. I wrap myself in a cozy poncho and make various hearty stews of what I can find in the garden and at farmers markets. This time of year is precious, a short gap where fall still plays with summer. When you sometimes wish to walk barefoot and sometimes wear woolen socks.
These kind of meals are just what me and my family crave at the moment (that and superfood hot chocolate but we’ll save that for another day). You’ll be surprised at the slightly meat-y aroma of this gorgeous stew, and I mean that in the best possible way. This dish is so full of flavor that even the most hardcore non-legume lover will roll their eyes in satisfaction.
Also, I harvested the last of our Hokkaido pumpkins and obviously couldn’t help myself. They are just theperfect addition to this dish.
Chipotle Fall Stew in Hokkaido Pumpkin
3 medium yellow onions
1 red bell pepper
1/2 fennel bulb
4 stalks kale
1 cup red lentils
2.5 cup water
1.5 cup cooked chickpeas
1 tbsp coriander seeds
1/2 tsp chipotle chili powder (less if you are sensitive to spicy food)
2.5 tbsp tamari
1.5 tbsp virgin coconut oil or ghee
1. Heat oil in a medium saucepan over medium heat. Slice onions in half moons and fry along with chipotle and coriander in the hot oil. Let cook and become fragrant. About 5 minutes. Stir and make sure it doesn't burn.
2. While onions cook, slice fennel into half moons. De-seed the bell pepper, halve and slice rather thinly. De-stem the kale, and chop up the stems finely. Set aside leaves. Add kale stems, fennel and bell pepper to the saucepan. Let cook on medium heat for a couple of minutes.
3. Add red lentils along with the water to the saucepan, stir then put a lid on and allow it to cook for 10-13 minutes or until the lentils are tender and soft. While you wait for the lentils to cook, mash the chickpeas using a fork and chop up the kale leaves finely.
4. Once lentils are cooked add chickpeas, kale leaves and tamari. Stir, put the lid back on, lower the heat and let sit for 3 minutes. Season with salt to taste.
5. Serve with perfectly soft oven baked pumpkin of choice, some fresh thyme and a drizzle of virgin olive oil.