Cosy Butternut, Sweet Potato, and Red Lentil Stew – Oh She Glows (serves 6)
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, diced
- 3 to 4 large garlic cloves, minced
- 400g peeled, seeded, and diced butternut squash
- 1 large sweet potato, peeled and diced
- 750 mL) low-sodium vegetable stock
- 1 tin diced tomato
- 1 tin light coconut milk
- 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
- Freshly ground black pepper, to taste
- 3 teaspoons (15 mL) apple cider vinegar
- 1 bunch Pak choi or spinach chopped
- 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.
- Stir in the Pak choi, 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.
- Leftovers will keep in the fridge for up to 5 days, and they freeze beautifully too