Vegetarian black lentil stew with soy chorizo and pumpkin puree
Wow was this delicious. If you are skeptical about soy chorizo don't be. I love the real stuff but really pig's butts and snouts just can't make it into this belly or my families. Soy chorizo really has all the flavor of the regular chorizo. It cooks up differently of course but with a little extra liquid it is amazing... and we are not big fans of soy but this is stellar. There is the Soyrizo brand and then Trader Joe's makes there own version that I prefer.... and its inexpensive and so worth the try!
Black beluga lentils are a staple here and Trader Joe's makes them in a vacuum pack already cooked so just cut heat and serve. I threw a about a half cup of pumpkin puree for extra measure and it really brought out the flavor. I served this along side some steamed broccoli and yellow squash that was then stir fried with some olive oil and garlic- the kid's method of choice for veggies! I have been adding it to everything lately, including a turkey bolognese which was out of sight!
1 small yellow onion, diced
1 bell pepper, diced (your choice on the color- I use red or yellow mostly)
A few garlic cloves, diced
Couple carrots, diced small
1 bag Black Beluga Lentils (from Trader Joe's) or use black beans!
1 package Soy Chorizo
salt and pepper
pinch of cinnamon
3/4-1/2 cup organic pumpkin puree
monterey jack cheese
Saute onions, garlic, carrots and bell peppers in olive oil until tender and onions are translucent. Add a chili powder (about 1 tsp), cumin (about 1 tbl), a shake of some dried oregano, teensy pinch of cinnamon and salt and pepper. Cook over med heat until spices become super fragrant. Add in lentils or beans. Add in soy chorizo and cook until heated. Dump in pumpkin and stir up. Add some broth as needed to help prevent it from being too dry. Add in a generous handful of chopped cilantro. Cook until heated through. Spoon into dish and sprinkle with monterey jack cheese. Serve over stir fried veggies.