Hot Halloween Stew

Happy Halloween!

This was honestly one of the best stews I've ever made. Spiked with jalapenos and cheddar, this stew was warm and hearty, a perfect fall supper. And full of vegetable goodness! Red lentils and kidney beans provide a healthy dose of protein and the rich dino kale was the perfect compliment to this zesty orange potato stew.

Have a hot Halloween!


Hot Halloween Stew

1 tbsp olive oil
1 tbsp + 1 tsp butter
1/2 large onion, finely chopped
1 large clove garlic, minced
1 leek, chopped
1/3 cup dry vermouth
1 large sweet potato, peeled and diced
4 baby dutch potatoes, diced
1/4 cup pumpkin, diced
large pinch of sea salt
2 sweet red peppers, seeded and finely diced
3 cups vegetable broth
4 oz red lentils
1 jalapeno, seeded, deveine, and finely chopped (mine was mild so I added...)
6 slices bottled nacho slices of jalapeno
1/2 cup your favorite salsa (I used Casa Sanchez)
1/2 cup red kidney beans
5 large leaves of dino kale, ribbed and torn into 2" by 3" strips
2 oz cheddar cheese, cubed

Heat the oil and melt 1 tbsp butter. Cook the onions for for 5 minutes over low heat. Add the leek and garlic and cook for an additional 5 minutes. Add the vermouth and cook for another 10 minutes. Add an additional tsp butter, along with the potatoes, sweet potatoes, pumpkin, and salt. Cover and cook for 4 minutes. Add the red pepper and jalapenos and cook for 2 minutes. Uncover, add the vegetable stock and red lentils and bring to a boil. Turn down to a simmer and cook for 10 minutes. Add the salsa and kidney beans and cook for 4-5 minutes. Add the kale and cook until wilted. Stir in the cubed cheddar cheese and serve in a small, cleaned pumpkin.