Butternut squash, red lentils, and sweet potato are wrapped in a lightly sweet and creamy coconut and tomato broth.
Ingredients
2 tbsp
Olive Oil, Extra Virgin
(extra-virgin)
1 medium
Red onion
(diced)
3 clove(s)
Garlic
(minced)
3 cup
Butternut squash
(peeled; seeded, and diced)
1 large potato
Sweet potato
(peeled and diced)
3 cup
Vegetable stock/broth, low sodium
1 can(s) (13oz)
Diced tomatoes, canned
1 can(s) (13.5 oz)
Coconut milk, sweetened
1/2 cup
Red lentils, raw
(dried; rinsed)
3 tbsp
Tomato paste, organic
1 1/2 tsp
Turmeric, powder
1 1/2 tsp
Cumin
1/2 tsp
Chili powder
1/4 tsp
Cayenne pepper
(or more if you like heat)
1 tsp
Sea salt, fine
(to taste)
1/4 tsp
Black pepper
(Freshly ground; to taste)
3 tsp
Apple cider vinegar
(to taste)
1 bunch
Swiss chard
(stemmed and finely chopped)
1 cup
Brown rice, medium-grain, cooked
(cook rice according to package instructions)
Instructions
In 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.
Add the squash and sweet potato and stir to combine. Add a pinch of salt and continue sautéing for a few minutes longer.
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 after that, cooking to taste.) Stir well to combine.
Increase heat and bring to a boil. Reduce the heat to medium, stir again, and simmer uncovered for about 30 minutes, occasionally stirring, until the squash and potato are fork-tender. Reduce the heat if necessary.
Add the apple cider vinegar to taste. Adjust the other seasonings if desired.
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.
Stir in the chard, and cook for another couple of minutes until the greens are wilted.
Scoop some cooked rice into the bottom of a bowl and then ladle the stew over the top. Garnish with minced cilantro or parsley and a good dusting of garlic and chili powder, if desired.
Notes:
Quick Tips
Leftovers will keep in the fridge for up to 5 days, and they freeze beautifully too. Reheat in the microwave for 2-3 minutes or until hot
Make sure to dice the squash and potato very small (about the size of almonds), as this will expedite cooking. Also, if you are short on time, you can skip peeling the butternut squash as the skin is edible. (I don’t recommend skipping peeling the potato, though.)
No red lentils?
You can swap the red lentils for 1 (14-ounce/398 mL) can chickpeas (drained and rinsed)
No Chard?
You can swap the chard for 5 ounces of baby spinach or a bunch of kale (stemmed). I recommend chopping the greens into small bite-size pieces for easier eating.
Nutritional Highlights
Lentils
are full of polyphenols that fight against harmful agents in the body, they are high in protein and a great source of iron
