…that one fought my cold effectively! 🙂

ingredients:
- 4 cups vegetable stock
- 1 cup dry white wine
- 1 cup Aquafaba (chickpea water)
- 1 cup brown lentils
- 1 can of chickpeas
- 150g glass-noodles (or any other kind of noodle you like)
- juice of 1 lemon
- 3 gloves of garlic, minced
- 2 (red) onions, diced
- a thumb-tip sized piece of ginger, minced
- 1 medium heat red chili, minced
- seasonal vegetables:
for a large pot I used:
1/2 hokkaido, diced
3 carrots (yellow, red and orange), diced
1/2 large eggplant, diced
1 sweet potato, diced
brown mushrooms, sliced
200g kale, chopped - frozen vegetables:
1/2 cup of snap peas
200g spinach
1 cup green beans - 1 dry bay leave
- 1 small thyme leave
- 1/2 tsp dried oregano
- 1 bunch of fresh parsley, chopped and chopped scallions for garnish
- pepper, chili flakes to taste (..and tamari / soy sauce if you like it saltier)
method:
- heat a large pot and add onions, carrots and dry lentils
- roast for about 5 min over medium heat, add water to prevent sticking, stir frequently
- add pumpkin, sweet potato, eggplant and mushrooms (repeat as mentioned in step 2)
- add garlic, chili and ginger, roast for another 2-3 min
- deglaze with white wine until evaporated
- add the stock + more water until all the veggies are covered
- add parsley stalks, bay leave, thyme and oregano
- bring to boil, reduce heat and let it simmer for around 20 min
- remove some pieces of pumpkin and sweet potato pieces and set them aside
- add some more water to the pot if necessary, let it simmer on low heat for another 30 min
- add the frozen greens + fresh kale, noodles, chickpeas with their water, stir well and let it simmer on medium heat for another 5 min
- turn the heat of, add the pumpkin and sweet potato you’ve set aside earlier, freshly ground black pepper and lemon juice, salt / tamari if needed
- serve and garnish with chopped fresh parsley, scallions and more lemon juice, tamari and chili flakes if desired
Lovely!
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