This is so substantial that the most adamant of meat-eaters won't even notice that this is an all-veggie dish! Not only is eating a spectrum of vibrant vegetables appetizingly cheerful and beautiful, it also ensures that your body is getting all the right nutrients. Leftover chili makes a great lunch – these are with a side salad, a small roasted sweet potato, and some Carrot Greens Chimichurri.
2 Tbsp olive oil
2 stalks celery, roughly chopped
1 carrot, peeled and roughly chopped
1 beetroot, peeled and roughly chopped
1 onion, peeled and roughly chopped
2 cloves garlic, peeled and chopped
4 -5 plum tomatoes, roughly chopped
1 cup butternut squash, finely diced
1 large eggplant, diced
8 oz mushrooms, finely diced
1 tsp each of cumin, ground coriander, oregano, paprika and sea salt
2-3 cups water
2 lbs shelled fresh cranberry beans or 1 cup dry lentils, rinsed
2 ears of fresh corn cut off the cob, or 2 cups frozen corn
1-2 cups leafy greens (beet greens, celery leaves, or kale or spinach), finely chopped
1/4-1/2 tsp cayenne pepper, sliced fresh chili peppers, cilantro or scallions, to garnish
Coat the bottom of a large stockpot with 2 tablespoons of olive oil. Sauté the celery, carrot, beetroot, onions, and garlic until the onions are soft. Add the tomatoes, spices and salt. Sauté for a further 1-2 minutes. Transfer to a food processor or high-speed blender. Let cool slightly before blending this into a smooth sauce.
Pour the tomato sauce back into the pot and bring to a low boil. If using dried lentils, cook these in the sauce for 15 minutes before adding the butternut squash, eggplant, and mushrooms. Next add the corn and shelled cranberry beans. Bring to a boil again then, turn down the heat, and cover and simmer for 20 minutes until all the vegetables and the beans are tender, but not mushy.
In the last minute, add the chopped leafy greens to briefly heat them up. Season to taste. Serve hot, with any garnishes, if using.