Finally fall! We’re not sad summer is over, not at all. Bring on the dark and dreary mornings, fall Equinox, pale skin, stuffy noses, lost gloves and whiny kids in rain gear. The cold weather has returned, but this also means leaves changing colors, crisp air and time for warm soups. And don’t worry, you’ll be nice and warm thanks to this lovely lentil stew with red onions and tomatoes. Gather the family and talk about autumn rain, chestnuts, pumpkins and other fall things worth loving.

Start by measuring out almost 1 cup lentils, and 1 tablespoon vegetable stock powder.

Slice 1-2 red onions into rounds and add to a saucepan together with the lentils, the stock powder and 4 cups of water. Bring to a boil, then simmer over low heat for about 15 minutes.

In the meantime: cut 15 small tomatoes and grate 2 garlic cloves. Add tomatoes, garlic, a few handfuls baby spinach and 1 cup coconut milk during the last 5 minutes of cooking.

Serve with quinoa or whole-grain sorghum. And don’t forget: salt and pepper to taste.

That’s all. Light a fire and eat.

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