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Creamy winter squash, sweet potatoes and red lentils are cooked in a creamy coconut-tomato broth, and enlivened by spicy turmeric, cumin, chili powder, cayenne, garlic and a touch of apple cider vinegar. Best when allowed to sit for a day.
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Ingredients
For 6 Serving(s)
butternut-sweet-potato-and-red-lentil-stew
- 1 onion
- 4 clv garlic
- 3 c diced butternut squash
- 1 sweet potato
- salt
- 3 c vegetable broth
- 14 oz diced tomatoes
- 14 fl oz coconut milk
- 1/2 c red lentils
- 3 T tomato paste
- 1 1/2 t turmeric
- 1 1/2 t cumin
- 1/2 t chili powder
- 1/4 t cayenne pepper
- black pepper
- 3 t apple cider vinegar
- 1 bn chard
Butternut, Sweet Potato and Red Lentil Stew Directions
- Heat the olive oil in a large pot over medium heat, and saute the onion and garlic for 3-5 minutes, until softened. Stir in the squash and sweet potato and add a pinch of salt. Saute for 5 minutes. Pour in the broth and stir in the tomatoes, coconut milk, lentils, tomato paste, turmeric, cumin, chili powder, cayenne, and salt and pepper to taste. Stir to combine, then increase heat and bring to a boil. Reduce heat to medium, stir, and simmer uncovered, stirring occasionally, for 30 minutes, until the squash and sweet potato are tender. Stir in the vinegar and chard. Continue to cook until the chard is wilted. Taste, and adjust seasonings as needed.
- Enjoy warm.