Absolutely delicious recipe for you guys today!
This brilliant recipe was created by Angela at Oh She Glows, with some modifications made to suit what I had in the fridge. Doesn’t this look amazing?
It tasted equally yummy.
Angela served hers with rice, but I loved mine with quinoa, then some brown rice after I ran out of quinoa. I subbed baby spinach for the kale and omitted the turmeric. You guys are going to love this recipe!
Cozy Butternut, Sweet Potato, and Red Lentil Stew
Adopted from Oh She Glows
Makes 6 servings
For the stew:
- 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 chicken broth: veggie broth works too
- 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 cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper
- Fine sea salt, to taste
- Freshly ground black pepper, to taste
- Baby spinach
- 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, cumin, chili powder, cayenne, salt, and pepper. 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. Adjust the other seasonings if desired.
- Stir in the spinach, 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.
Who says you need grains with stew? This creamy, smoky stew made a lovely accompaniment to avocado toast for a light lunch (which was most certainly followed by a big dessert). 🙂
I can’t think of a better holiday meal to make before we spring into a weekend of festive holiday feasts. Try this!
I hope you enjoy 🙂