Rainbow Vegetable Stew with Einkorn, Lentils and Chickpeas
When you are looking for a flavour packed, nutritious meal, then this stew just about ticks all the boxes. Here you will find a hearty mixture of whole grains, beans and lentils combined with the earthy flavours of carrots, butternut squash and kale.
1largeOnion, finely chopped
1 1/2cupsCarrots, sliced
1cupButternut squash, cut into 1/2 inch cubes
3/4cupAnita’s Organic French Green Lentils, rinsed
1 1/2cupshopped or pureed canned tomatoes (equal to 1 x 14oz can)
1 1/2cupsCooked Anita’s Organic Einkorn Grains (or other grain of choice)
In a large pot sauté the onions in the olive oil until translucent, this will take about 5 to 7 minutes. Add the garlic, cumin and coriander. Cook for few minutes until fragrant.
Add the chopped carrots, butternut squash, lentils, stock, water, bay leaf and thyme. Stir and bring the pan to a boil. Reduce to a simmer and cook for about 20 minutes until the veggies and lentils are tender.
When the lentils are cooked add the tomatoes, chickpeas, einkorn grains and chopped kale.
Cook the stew for another 5 minutes to allow the kale to wilt and the einkorn and chickpeas to warm through. Taste and add a little more salt if needed and a few grinds of fresh back pepper.