Cozy Butternut, Sweet Potato and Red Lentil Stew

Cozy Butternut, Sweet Potato and Red Lentil Stew

Cozy Butternut, Sweet Potato and Red Lentil Stew

Course: Mains


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

Optional Accompaniments

  • 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.


Recipe adapted from Oh She Glows
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