Let’s Get Stewpid!

The wind shifts. Fingers, toes and other extremities settle into that persistent icy feeling.

A cocoon of blankets only brings temporary comfort.

We crave steady warmth that can only be achieved from the inside out.

The time has come to cozy up to a big bowl of this subtly spicy and texturally dynamic stew.

So don some fuzzy socks. You know what to do.

Lentil, Chickpea, & Spinach Stew

½ Yellow Bell Pepper, Small Dice
½ Red Onion, Small Dice
2- 3 Garlic Cloves, Minced
1 Can, 15 oz., Pumpkin Puree
Water
4 Cups, 32 oz., Vegetable Broth
1 Cup Red Lentils
1 Can, 14 oz., Diced Tomatoes (I used No Salt Added)
2 Cans, 16 oz. each, Chickpeas
1 Bag, 15 oz., Chopped Frozen Spinach
1-2 Giant Handfuls of Fresh Spinach (I like using both fresh and frozen, but you can omit the fresh if it is not available)
1 Tbs. Curry Powder
1 Tbs. Paprika
1 Tsp. Cayenne Pepper
½ Tsp. Nutmeg
2-3 Tsp. Salt
2-3 Tsp. Pepper
Olive Oil

For all of the seasonings, the measurements are more of a guideline and should be adjusted based on your personal taste buds.

Drizzle a couple tablespoons or so of olive oil into the bottom of your favorite stew pot
Place on medium high heat
Add the diced bell pepper and sauté for a minute or two before tossing in the onion
Once the onions and peppers start getting golden edges, mix in the minced garlic
After another minute or so, incorporate the pumpkin puree with the vegetables, followed by the diced tomatoes
Fill the can that contained the diced tomatoes with water and pour into the pot, then pour in the vegetable broth
Stir to combine
Sprinkle in all of the seasonings

Stir in the dry lentils and bring to a boil
Once it starts boiling, lower to low-medium heat, cover with a lid and allow to simmer for about 20 minutes (give or take, it does not have to be exact), stirring occasionally
At this point, the lentils should have expanded and the stew should be much thicker

Drop in the chickpeas (maybe allowing one or two to escape to the floor for a pup to find) and allow to simmer on low for another 20 minutes (although it can hang out for longer, this just allows the flavors to develop more)