nutritionista:

Nothing makes me happier on a super cold day than to curl up on the couch with a big bowl of warm chili or stoup (stoup - a nod to the wonderful Rachel Ray who coined the term - heavier than a soup, thinner than a stew .. my fav!) I definitely don’t have time during the week to make either, so this make-ahead stew recipe sounds perfect for a Saturday afternoon. I’m envisioning delicious lunches all week long!

This Lentil Stew with Pumpkin or Sweet Potato recipe is a great make-ahead option. It can easily be made vegetarian (just use veggie broth instead of chicken), has lots of good protein in the form of lentils, and utilizes the root vegetables that fall is so famous for.

Make a pot today and be happy you did!

You’ll need (makes six servings):

• 1/2 pound (1 heaped cup) lentils, rinsed and picked over
• 6 cups water, vegetable stock or chicken stock
• 1 medium onion, cut in half
• 2 garlic cloves, peeled and crushed
• 1 bay leaf
• Pinch of saffron
• 1/2 teaspoon turmeric
• 20 sprigs cilantro, tied into a bunch
• Salt
• 1 teaspoon ground ginger
• 2 medium or 1 large carrot, peeled and cut into 1/4-inch dice
• 1/2 pound winter squash (such as pumpkin or butternut squash) or sweet potato, peeled and cut into 1/4-inch dice
• 3 tablespoons tomato paste
• Freshly ground pepper
• 2 to 3 tablespoons chopped flat-leaf parsley

Make it:

1. Combine the lentils, water or stock, onion, garlic cloves and bay leaf in a large soup pot or Dutch oven. Bring to a boil. Rub the saffron between your fingers and add to the pot, along with the turmeric and the cilantro. Reduce the heat, add salt to taste, cover and simmer 30 minutes.

2. Remove the onion and garlic cloves from the pot, and add the remaining ingredients except the parsley. Bring back to a simmer, cover and simmer 30 minutes or until the lentils and vegetables are tender. Discard the cilantro bundle, taste and adjust seasonings. Just before serving, stir in the parsley.

(via yourhealthista)