Autumn veggie stew

…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:

1. heat a large pot and add onions, carrots and dry lentils
2. roast for about 5 min over medium heat, add water to prevent sticking, stir frequently
3. add pumpkin, sweet potato, eggplant and mushrooms (repeat as mentioned in step 2)
4. add garlic, chili and ginger, roast for another 2-3 min
5. deglaze with white wine until evaporated
6. add the stock + more water until all the veggies are covered
7. add parsley stalks, bay leave, thyme and oregano
8. bring to boil, reduce heat and let it simmer for around 20 min
9. remove some pieces of pumpkin and sweet potato pieces and set them aside
10. add some more water to the pot if necessary, let it simmer on low heat for another 30 min
11. add the frozen greens + fresh kale, noodles, chickpeas with their water, stir well and let it simmer on medium heat for another 5 min
12. 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
13. serve and garnish with chopped fresh parsley, scallions and more lemon juice, tamari and chili flakes if desired