It’s currently the Saturday of my 5 day New Year’s weekend which began on Wednesday afternoon.
The snow is falling, my Christmas tree is out of the house without a needle left on it, my white lights are plugged in, my candles are lit, and I’m relaxing in bed with a cup of peppermint tea waiting for my homemade granola bars to set in the freezer.
It’s just one of those days, ya know? Where everything feels calm, every minute goes by at just the right pace, and you accomplish tasks, but tackle them at your leisure and enjoy them.
That’s how my entire 5 day weekend has been and I’m enjoying every minute of it.
Yesterday afternoon I had a few free hours, so I made it my prep day and just let myself get lost in the beautiful process of cooking food. I put on a Blondie-esque playlist for dancing around the kitchen purposes, slapped some coconut oil in my post-workout hair to condition it while I cooked, and got to it!
I made a bit batch of quinoa, cooked up a big pot of garbanzo beans to have around for the week, and made a batch of quinoa tabbouleh with radishes and leeks.
Once all of that preparatory deliciousness was prepped, cooked, and packed away, I dug out a butternut squash I’ve been meaning to use for almost a month now (oops…) and whipped up this ridiculously easy and equally delectable stew! Don’t underestimate this dish from it’s humble looks and small ingredient list…it’s absolutely mouthwatering, and heart warming.
The squash melts in your mouth while the lentils make it filling and hearty. In a nutshell, this recipe is a winner bitches.
- 1 butternut squash, peeled and cubed
- 1 cup red or green lentils
- 1 large yellow onion
- 3 cloves garlic, chopped
- 6 cups veggie broth
- 1 tsp. tamari
- 1 bay leaf
- 1/3 cup red wine
In a large pot, add 2 cups of the veggie broth and the lentils. Bring to a boil, them turn down to a simmer. Let cook for 10 minutes. When the lentils are part of the way done, add cubed squash and onion. Add rest of the veggie broth and boil on medium heat for 10 more minutes. Add garlic and bay leaf, and simmer on medium-low for about 20 minutes. Add wine and soy sauce and simmer for 10 minutes more.
It should be chunky and contain only a bit of liquid left. If it’s still looking like a soup at this point, boil rapidly and stir while liquid evaporates and the stew gets to the consistency you like.
Because I had leftover polenta, I served my stew on top of pan seared polenta, but you could also serve it with rice, quinoa, cous cous, with a nice slice of crusty bread…whatever ya want!
As with most soups and stews, it only gets better with time. My leftovers today had an even richer flavor than last night!
This stew is perfect for a day like today where the world seems to slow down and take a deep breath, just for you.
P.S. This post is dedicated to my beautiful mother and step dad who, as of New Years Day, are embarking on their very own vegan journey! I couldn’t be happier that the two people I’ve inspired the most are a part of my family. I can’t wait to see you guys discover how incredibly positive this lifestyle is in every way. I love you guys!