3 cupspeeled, seeded, and diced butternut squash(400 g)
1 large sweet potato (450 g), peeled and diced (2 1/2 cups/340 g)
3cupslow-sodium vegetable broth
1candiced tomatoes(14-ounce/398 mL)
1canlight coconut milk(14-ounce/398 mL)
1/2cupdried red lentils, rinsed
3tbsptomato paste
1 1/2tspground turmeric
1 1/2tspground cumin
1/2tspchili powder
1/4tspcayenne 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
3tspapple cider vinegar, or to taste
1bunch chard, stemmed and finely chopped
Optional Accompaniments
Fresh cilantro or parsley, minced
Cooked rice
Garlic powder and chili powder
Instructions
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.