Vegan MoFo food journal – October 22, 2o12
Yesterday I made Crock Pot Pumpkin Lentil Stew. This is a recipe from laaloosh.com that I think I found on Pinterest (as is the case for most of the recipes I make.) I found it in the morning before I headed out to grocery shop.
A trip to Carpinito Bros was in order! Here is the spread I picked up for $20.
All of that except for the cranberries (from Ocean Spray) was grown right here in Washington state. Most of it was grown here in the Kent valley! I love how fresh it all is. I also stopped in at Winco to get non-produce items for the stew such as broth and lentils.
Crock Pot Pumpkin Lentil Stew
- 2lbs fresh pumpkin, cut into bite sized pieces (butternut squash can also be used)
- 1 cup green lentils
- 1 large onion, finely chopped
- 4 cups fat free vegetable broth
- 2 tbsp tomato paste
- Juice from 1 lime
- 1 tbsp cumin
- 1 tbsp ground ginger
- 1 tsp turmeric
- 1 tsp nutmeg
- 1 tsp salt (or more to taste)
- 1/2 tsp black pepper
- Fresh cilantro, chopped
- In a 4qt slow cooker, combine all ingredients except yogurt and cilantro. Cover and cook on low for 6-8 hours.
- When ready to serve, top each serving portion with an heaping tablespoon of yogurt and some fresh cilantro.
Now here is my disclaimer: I followed the instructions exactly. I even bought and carved up a pumpkin myself. I did not care for this stew. I don’t know why but it left an awful taste in my mouth and I had a hard time finishing my bowl. Hubby-to-be did like it and added a dollop of sour cream (not vegan) which he said made it better. Perhaps I should find some vegan sour cream. The non-vegan version of the recipe calls for a dollop of yogurt. I couldn’t find soy yogurt yesterday while shopping but didn’t think it a big deal as the recipe says you may omit it. I am going to try it for lunch today. Maybe it will be better the next day! Many dishes do get better with time. Here’s hoping!