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
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)


  • Bring the heat back up to medium and stir in the frozen spinach before covering for 5- 10 minutes


  • If stew seems TOO thick, loosen it up by adding another ½ cup of water
  • Wilt the fresh spinach into the stew
  • Serve in your favorite bowl and eat with your favorite spoon!




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