Fall Colors Vegetable Stew
This hearty vegetable stew with beans and "sausage" was full of fabulous colors and tastes! Orange sweet potatoes and carrots, purple and white potatoes, and lots of rich dark chard and kale. Flavored with fresh oregano and Morningstar "sausage", this stew just disappeared!
Full of healthy vegetables and beans, lentils, and "sausage", this dish packs in the protein, fiber, and vitamins. It is, therefore, my contribution to this week's Sweetnicks ARF/5-A-Day Tuesday (ARF=Antioxidant Rich Food).
Fall Colors Vegetable Stew:
1 tbsp olive oil
1 large onion, chopped
2 cloves garlic, minced
1 tbsp butter
4 -5 smaller potatoes, purple and white, peeled and cut into 1/2" chunks
1 sweet potato, peeled and cut into 1/2" chunks
1 large carrot, sliced on the diagonal
12 oz vegetable broth (I used 8oz plus 4oz water)
1/3 cup red wine (optional, but good!)
3 tbsp red lentils
1 tbsp tomato pasta sauce
Shake of crushed red pepper
1/2 cup navy beans (cooked)
6 mushrooms, sliced
1 small bunch of dinosaur kale, stalks and ribs removed
1 small bunch of chard, stalks and ribs removed
sprig of fresh oregano, leaves only
S & P
4 Morningstar sausage links (or your fav.), cooked and sliced
Heat the oil in a heavy bottom large saucepan over med. low heat. Add the onions and cook gently until softened, about 5 minutes. Add the potato, sweet potato, carrot, and butter and stir well. Cover, turn up heat to med., and cook about 8 minutes, stirring every 2-3 minutes to avoid sticking. Add the broth, wine, lentils, and pasta sauce and bring to a boil. Turn down to a simmer and cover. Cook for 8 minutes. Add the crushed red pepper, mushrooms, kale and chard (torn into manageable pieces), and fresh oregano and season. Cover and cook until chard and kale are tender, adding the sausage for the last 5 minutes. Check the seasoning and serve.