VEGETARIAN SPROUTED LENTIL STEW

I was not sure whether to call this a stew or a very thick soup! This was surprisingly hearty and filling.  With our cooler weather, we have had an abundance of fresh Swiss Chard and Collard Greens that needed to be used up.  Now a couple of days later, we are in the heat of summer - finally!
In terms of the garden,  we are happy to get whatever we can - hopefully, in the next couple of weeks there will be some summer vegetables.
Now on to the Vegetarian Stew:
With the added fresh vegetables, this was a healthy, delicious meal.  This would be lovely over cooked rice, but I served it over steamed Collard Greens - I love, love Greens!
For this recipe I used the Sprouted Bean trio mix - but any legume, lentil, sprouted or not would work well here.
6 oz. plain Tempeh - chopped into 1 inch pieces
3 Tblsp. Olive Oil
1 medium onion chopped roughly
4 minced garlic cloves
3 Tblsp. fresh grated ginger
3 rounded tsp. cumin
Salt and pepper
1 large orange yam, chopped into 1 1/2 inch pieces
20 yellow or green beans, trimmed, and cut into 1 inch pieces
14 oz. can of diced tomatoes
1/2 a zucchini, quartered
4 cups of shredded fresh Swiss Chard (save the ends and chop into 1 inch pieces)
1/4 cup finely minced fresh Cilantro
1/2 cup sprouted bean lentil mix
1 1/2 cups water
Heat up a saute pan on low medium heat with the olive oil.  Brown the Tempeh, about 2-3 minutes each side.
Add the onions, sauteing until translucent, about 5 minutes.  Then add the ginger, garlic, cumin, Tamari sauce, salt and pepper.
To the pan add the chopped Swiss chard ends, yams, yellow beans and diced tomatoes, stirring to combine.  Cover with a lid, turning down to a low simmer, and simmer until the yams are tender, about 12-14 minutes.
For the Sprouted lentil bean mix, combine with water in a sauce pan, lid on and bring to a boil.  Turn down to a low simmer, and simmer 5 minutes.  Remove from the heat, and let sit 10-12 more minutes.  Drain through a sieve and set aside.
Add the shredded Swiss chard, lid on and simmer until wilted.  Remove the lid and add the zucchini, simmer about 8 minutes, stirring occasionally until the zucchini is eldente.  Add in the sprouted bean and lentil mix, stirring to combine, remove from the heat and stir in the fresh Cilantro.  Season to taste.
Serve over cooked rice, or steamed greens such as Collard Greens.

Ina Gawne
author

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July 31, 2011
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