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
Yield: 11
Ingredients: 2 tbsp (30 mL) extra-virgin olive oil; 1 medium onion, diced (about 2 cups/280 g); 3–4 large garlic cloves, minced; 3 cup (400 g) peeled, seeded, and diced butternut squash*; 1 large sweet potato (450 g), peeled and diced (2 1/2 cups/340 g)*; 3 cup (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 tbsp (45 mL) tomato paste; 1 1/2 tsp ground turmeric; 1 1/2 tsp ground cumin; 1/2 tsp chili powder; 1/4 tsp cayenne pepper, or more if you like heat; Freshly ground black pepper, to taste; 3 tsp (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; Fine sea salt, to taste (I use 1 1/2 teaspoons pink salt)

By Angela Liddon · Oh She GlowsPublic

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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!

Prep: 20 min
Cook: 30 min
Total: 50 min
Servings: 11

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This recipe was taken from Cozy Butternut, Sweet Potato, and Red Lentil Stew · by Angela Liddon. If you enjoy it, please consider supporting the creator at the source.

Ingredients

For 11 people

Cooking for

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

Steps

1
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.
2
Add the squash and sweet potato and stir to combine. Add a pinch of salt and continue sautéing for a few minutes longer.
3
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.
4
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.
5
Add the apple cider vinegar to taste. Adjust the other seasonings if desired.
6
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.
7
Stir in the chard, and cook for another couple minutes until the greens are wilted.
8
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.
9
Leftovers will keep in the fridge for up to 5 days, and they freeze beautifully too.

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Per portion

Calories: ~88.7 kcal
Protein: ~3.3 g
Fat: ~3.1 g
Carbs: ~17.8 g
Fiber: ~2 g
Sodium: ~211.1 mg

3 ingredients still need USDA food links. ground turmeric, ground cumin, chili powder, cayenne pepper, or more if you like heat, Fresh cilantro or parsley, minced, Cooked rice, Garlic powder and chili powder are linked but not in weighable units yet. Any figures below include only weighable linked amounts. Shown for one portion of a 11-portion recipe.

Approximate — includes amount ranges.

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