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.
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.
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
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