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
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
- Fresh cilantro or parsley, minced
- Cooked rice
- Garlic powder and chili powder
- 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.
- 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 there after 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, stirring occasionally, 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 minutes until the greens are wilted.
- 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!
- Leftovers will keep in the fridge for up to 5 days, and they freeze well too.
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.
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