Cozy Butternut, Sweet Potato, and Red Lentil Stew

• Vegan
• Gluten free

• Produce

  • 1 (14-ounce/398 ml can diced tomatoes
  • 3 cups Butternut squash
  • 1 bunch Chard
  • 1 Cilantro or parsley, fresh
  • 3 Garlic cloves, large
  • 1 Onion, diced (about 2 cups/280 g, medium
  • 1/2 cup Red lentils, dried
  • 1 Sweet potato (450 g, large

• Canned Goods

  • 1 (14-ounce/398 ml can light coconut milk, light
  • 3 tbsp Tomato paste
  • 3 cups Vegetable broth, low-sodium

• Pasta & Grains

  • 1 Rice, cooked

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1/4 tsp Cayenne pepper
  • 1/2 tsp Chili powder
  • 1 Garlic powder and chili powder
  • 1 Sea salt, fine
  • 1 1/2 tsp Turmeric, ground

• Oils & Vinegars

  • 3 tsp Apple cider vinegar
  • 2 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 1 1/2 tsp Cumin, ground

Found on ohsheglows.com

Description

Ingredients

• 2 tablespoons (30 mL) extra-virgin olive oil
• 1 medium onion, diced (about 2 cups/280 g)
• 3 to 4 large garlic cloves, minced
• 3 cups (400 g) peeled, seeded, and diced butternut squash*
• 1 large sweet potato (450 g), peeled and diced (2 1/2 cups/340 g)*
• 3 cups (750 mL) low-sodium vegetable broth
• 1 (14-ounce/398 mL) can diced tomatoes
• 1 (14-ounce/398 mL) can light coconut milk
• 1/2 cup (100 g) dried red lentils, rinsed**
• 3 tablespoons (45 mL) tomato paste
• 1 1/2 teaspoons ground turmeric
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon cayenne pepper, or more if you like heat
• Fine sea salt, to taste (I use 1 1/2 teaspoons pink salt)
• Freshly ground black pepper, to taste
• 3 teaspoons (15 mL) apple cider vinegar, or to taste
• 1 bunch chard, stemmed and finely chopped***
• Fresh cilantro or parsley, minced
• Cooked rice
• Garlic powder and chili powder

Directions

• To a large pot, add the oil, onion, and garlic. Stir to combine. Increase the heat to medium and sauté for 3 to 5 minutes, until the onion is softened.
• Add the squash and sweet potato and stir to combine. Add a pinch of salt and continue sautéing for a few minutes longer.
• Add the broth, diced tomatoes (with juices), coconut milk, lentils, tomato paste, turmeric, cumin, chili powder, cayenne, salt, and pepper. (If you are spice-shy, feel free to add half the amount to start and increase from there after cooking, to taste.) Stir well to combine.
• Increase heat and bring to a boil. Reduce the heat to medium, stir again, and simmer uncovered for about 30 minutes, stirring occasionally, until the squash and potato are fork-tender. Reduce the heat if necessary.
• Add the apple cider vinegar to taste. Adjust the other seasonings if desired.
• Optional step: Using a handheld immersion blender, blend the stew for only 2 to 3 seconds (any more and you’ll blend too much of the veggies). This thickens the broth.
• Stir in the chard, and cook for another couple minutes until the greens are wilted.
• Scoop some cooked rice onto the bottom of a bowl and then ladle the stew overtop. Garnish with minced cilantro or parsley and a good dusting of garlic and chili powder, if desired.
• Leftovers will keep in the fridge for up to 5 days, and they freeze beautifully too.