Butternut Squash & Red Lentil Stew
Butternut squash, sweet potato, and red lentils are cooked in a creamy coconut and tomato broth. The blend of aromatic spices and just a hint of acidity from apple cider vinegar creates a perfect fusion of flavors.
Butternut Squash & Red Lentil Stew
Butternut squash, sweet potato, and red lentils are cooked in a creamy coconut and tomato broth. The blend of aromatic spices and just a hint of acidity from apple cider vinegar creates a perfect fusion of flavors.
Ingredients
Instructions
  1. Add the oil, onion, and garlic to a large pot. Stir to combine. Sauté for 3 to 5 minutes until the onion is translucent.
  2. Add the squash and sweet potato and stir to combine. Add a pinch of salt and sauté for a 3-4 minutes.
  3. Add the broth, diced tomatoes (with juices), coconut milk, lentils, tomato paste, turmeric, cumin, chili powder, cayenne, salt, and pepper. Stir 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 tender.
  5. Add 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. Add the chickpeas and stir in the chard. Cook for 2-3 minutes until the greens are wilted.
  8. Ladle stew into a bowl and enjoy!
Recipe Notes

Tips:

Dice the sweet potato and butternut squash into small bite sized pieces so it cooks quickly

I like to use a pressure cooker to make soups and stews. Follow the instructions and set setting on high for 8 minutes (cooking times may vary, refer to your owners manual). Use the immersion blender for 2-3 seconds then stir in chickpeas and chard until leaves are wilted. Serve and enjoy.

Optional Add-Ons:

Jasmine or brown rice- serve stew over 1/2 cup of rice

Cilantro- sprinkle with cilantro and serve

Plain Greek yogurt – add a dollop over top of your stew

Substitutions:

Vegetable broth- replace with chicken or bone broth

Chard- replace with spinach or kale (stemmed and cut into small pieces)

Coconut milk- replace with lite coconut milk to reduce fat and calories