Butternut, Sweet Potato, and Red Lentil Stew

A new week means a new set of recipes that we are looking at. This week we will be looking at a bunch of vegan appetizers. To start the week of, we will look at a butternut, lentil, and sweet potato stew. I hope you try it and tell me how you like it!

Butternut, Sweet Potato, and Red Lentil Stew

cozybutternut-sweet-potato-red-lentil-stew-5462-3-768x512.jpg
See More At OhSheGlows

INGREDIENTS: (Yield – 11 Cups) 

  • 2 tablespoons (30 mL) extra-virgin olive oil
  • 1 medium onion, diced (about 2 cups/280 g)
  • 3 to 4 large garlic cloves, minced
  • 3 cups (400 g) peeled, seeded, and diced butternut squash
  • 1 large sweet potato (450 g), peeled and diced (2 1/2 cups/340 g)
  • 3 cups (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 tablespoons (45 mL) tomato paste
  • 1 1/2 teaspoons ground turmeric
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper, or more if you like heat
  • Fine sea salt, to taste (I use 1 1/2 teaspoons pink salt)
  • Freshly ground black pepper, to taste
  • 3 teaspoons (15 mL) apple cider vinegar, or to taste
  • 1 bunch chard, stemmed and finely chopped
Optional:
  • Fresh cilantro or parsley, minced
  • Cooked rice
  • Garlic powder and chili powder

Directions:

  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. Enjoy!
  9. Leftovers will keep in the fridge for up to 5 days, and they freeze well too.
cozybutternut-sweet-potato-red-lentil-stew-5424-768x512
OhSheGlows

This is great for the start of a big dinner. It is very filling so I recommend eating less than you would for most other soups. 11 cups is enough for about 4-6 people. Tell me how you like the seasonings and if you would change anything. Also, if you want to see any recipe on here you can let me know and I will make sure to include it in one of these next weeks. Comment how you liked it! Thanks for stopping by. 

Brought to you by Jump In Wellness — Follow us on Twitter and like us on Facebook @Jumpinwellness

 

4 Comments

·

Leave a Reply

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s