Butternut, Sweet Potato, and Red Lentil Stew

ohsheglows.com

Molly

subheading: 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 ½ cups/340 g)*

3 cups (750 mL) low-sodium vegetable broth

1 (14-ounce/398 mL) can diced tomatoes

1 (14-ounce/398 mL) can light coconut milk

½ cup (100 g) dried red lentils, rinsed**

3 tablespoons (45 mL) tomato paste

1 ½ teaspoons ground turmeric

1 ½ teaspoons ground cumin

½ teaspoon chili powder

¼ teaspoon cayenne pepper, or more if you like heat

Fine sea salt, to taste (I use 1 ½ teaspoons pink salt)

Freshly ground black pepper, to taste

3 teaspoons (15 mL) apple cider vinegar, or to taste

1 bunch chard, stemmed and finely chopped***

subheading: Optional accompaniments:

Fresh cilantro or parsley, minced

Cooked rice

Garlic powder and chili powder

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