Cozy Butternut, Sweet Potato, and Red Lentil Stew
Ingredients
The stew
-
2
tablespoons
extra-virgin olive oil
-
1
medium
onion, diced
-
3 to 4
large cloves
garlic, minced
-
3
cups
peeled, seeded, and diced butternut squash
-
1
large
sweet potato, peeled and diced
-
3
cups
low-sodium vegetable broth
-
1
14-ounce can
diced tomatoes
-
1
14-ounce can
light coconut milk
-
½
cup
dried red lentils, rinsed
-
3
tablespoons
tomato paste
-
1 ½
teaspoons
ground turmeric
-
1 ½
teaspoons
ground cumin
-
½
teaspoon
chili powder
-
¼
teaspoon
cayenne pepper
-
to taste
none
fine sea salt
-
to taste
none
freshly ground black pepper
-
3
teaspoons
apple cider vinegar
-
1
bunch
chard, stemmed and finely chopped
Optional accompaniments
-
to taste
none
fresh cilantro or parsley, minced
-
to taste
none
cooked rice
-
to taste
none
garlic powder
-
to taste
none
chili powder
Instructions
- Heat the oil in a large pot and sauté the onion and garlic until softened.
- Add the butternut squash and sweet potato, season with salt, and sauté for a few more minutes.
- Stir in the broth, diced tomatoes, coconut milk, lentils, tomato paste, and spices. Mix well.
- Bring the mixture to a boil, then reduce the heat and simmer uncovered for about 30 minutes until the vegetables are tender.
- Add apple cider vinegar and adjust seasonings to taste.
- Optionally, blend the stew briefly to thicken the broth.
- Stir in the chard and cook until wilted.
- Serve over cooked rice and garnish with herbs and spices if desired.
Nutrition Facts (estimated)
Servings
11 cups (approximately 6 servings)
Calories
170
Total fat
5g
Total carbohydrates
28g
Total protein
5g
Sodium
420mg
Cholesterol
0mg
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