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Metric
US
Cozy Butternut, Sweet Potato, and Red Lentil Stew
Scaled for 11 portions · 9 steps
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
0.5 cup
(100 g) dried red lentils, rinsed**
3 tbsp
(45 mL) tomato paste
1.5 tsp
ground turmeric
1.5 tsp
ground cumin
0.5 tsp
chili powder
0.25 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)
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Cook Cozy Butternut, Sweet Potato, and Red Lentil Stew · Cookbook