With this January 2019 seeing the biggest registration yet for Veganuary, I am enjoying the challenge of getting more creative in the kitchen. Still in the post festive season limbo there are 'slim pickings' in the fridge so this is what I have come up with for a hearty stew like soup on a cold winter's day.
It is packed full of fibre, protein and is very nutrient dense meaning it will help to keep you fuller longer. This will also help in hormone regulation, blood sugar balancing, digestive and gut health and in eliminating toxins.
Shallot or a small onion
2 Garlic cloves
Steenbergs Chermoula spice mix, 2/3 teaspoons
Butternut squash, peeled and cut into bite sized chunks
New potatoes, 6 or 8, again cut into bite sized chunks
Vegetable stock, about .75L
Red lentils, 100g
Tin of chopped tomatoes
Handful of greens, I used baby kale leafs from the garden but spinach would be good too
Parsley to garnish
In a large saucepan heat the oil gently on a low heat and add the onion and garlic and sweat until soft.
Add in your spices and cook off for a couple of minutes to release all the delicious aromas and oils.
Add in the squash and potato and coat with the spiced oil.
Pour over the warm stock and increase the temperature and cook for about 15 . minutes until the veggies are getting softer.
Add in the tin of tomatoes and the lentils and cook until everything is cooked, but not mushy. Finish off with the green leaves and turn off the heat.
Add parsley to serve.
Thank you for reading,
In good health,
Recipe created by:
Patricia Alexander-Bird Dip NT, mBANT, Registered Nutritional Therapist