Butternut squash, red lentils, and sweet potato are wrapped in a lightly sweet and creamy coconut and tomato broth accented with spicy notes of turmeric, cumin, chili powder, cayenne, and garlic. Apple cider vinegar provides a tangy brightness to bring everything together.
For the Stew
- 2 tbsp extra-virgin olive oil (30 mL)
- 1 medium onion, diced (about 2 cups/280 g)
- 3-4 large garlic cloves, minced
- 3 cups peeled, seeded, and diced butternut squash (400 g)
- 1 large sweet potato (450 g), peeled and diced (2 1/2 cups/340 g)
- 3 cups low-sodium vegetable broth
- 1 can diced tomatoes (14-ounce/398 mL)
- 1 can light coconut milk (14-ounce/398 mL)
- 1/2 cup dried red lentils, rinsed
- 3 tbsp tomato paste
- 1 1/2 tsp ground turmeric
- 1 1/2 tsp ground cumin
- 1/2 tsp chili powder
- 1/4 tsp 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 tsp 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.
- Leftovers will keep in the fridge for up to 5 days, and they freeze beautifully too.