1 tablespoon Earth Balance – Natural Buttery Spread – Original
1 medium Purple Onion, rough chopped
2 cups Kale, shredded
5 cups Swanson – Certified Organic Vegetarian Vegetable Broth
2 cups water
1 tablespoon Organic honey ( I know this isn’t “true vegan” but I love honey)
2 cups Baby Carrots cut in chunks
2 large Sweet Potatoes, cubed
4 medium Yukon Gold – Potatoes, cubed
2 cups cooked, drained Chick Peas (Garbanzos)
7-10 Dried Apricots, diced
1 cup dried Lentils (any color)
1 tablespoons tomato paste
1 teaspoon ground Cinnamon
1teaspoon ground Cumin
1 teaspoon freshly grated Ginger
1/2 teaspoon grated Nutmeg
1 teaspoon ground Turmeric
1/4 teaspoon Curry powder
1/2 teaspoon Sweet Paprika
1 1/2 teaspoon Coarse Kosher Salt
1 tablespoon of cornstarch mixed with 1 tablespoon of warm water (optional)
In a small bowl, mix all spices and set aside. In a large dutch oven or soup pot, on medium heat, melt the buttery spread, then add the onion and saute till they are translucent. Add kale and spices and simmer just till kale is wilting a bit. Add the rest of the ingredients (except cornstarch and tablespoon of water), stirring well. Simmer on med.-low heat for about an hour, till potatoes are fork tender.
Optional step: mix cornstarch with water in a small bowl, add to stew and stir well… this will thicken it even further, but it’s not neccessary as the stew will be nice and hearty anyway).
This stew is AMAZINGLY full of flavor, and even meat-eaters cannot get enough of it. It’s filling but only comes out to about 350 calories for a large bowl!
Serves 6 and freezes well.