Cozy Butternut, Sweet Potato, and Red Lentil Stew

Name: Cozy Butternut, Sweet Potato, and Red Lentil Stew
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Canadian
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

Instructions

Prep:20minCook:30min

Butternut squash, red lentils, and sweet potato are wrapped in a lightly sweet and creamy coconut and tomato broth accented with spicy notes of turmeric, cumin, chili powder, cayenne, and garlic. Apple cider vinegar provides a tangy brightness to bring everything together. This stew tastes better the next day once the flavours have had a chance to mingle; if you can make it the day before serving, I’d highly recommend it!

Updated at: Thu, 21 Nov 2024 08:53:05 GMT