Autumn Squash and Lentil Stew
- Anthology of Crumbs
- Sep 28
- 1 min read
1
Searing the Beef
If you prefer chickpeas, substitute 1 can (398 ml) drained and rinsed for the lentils.
Chard can be swapped with spinach or kale.
Leftovers keep in the fridge for 5 days and freeze well.
Notes
1
Warm olive oil in a large pot over medium heat, add onion and garlic, and sauté 3 to 5 minutes until softened.
2
Warm olive oil in a large pot over medium heat, add onion and garlic, and sauté 3 to 5 minutes until softened.
3
Add broth, diced tomatoes, coconut milk, lentils, tomato paste, turmeric, cumin, chili powder, cayenne, salt, and black pepper, then stir well.
4
Add broth, diced tomatoes, coconut milk, lentils, tomato paste, turmeric, cumin, chili powder, cayenne, salt, and black pepper, then stir well.
5
Bring mixture to a boil, reduce to medium low, and simmer uncovered for 30 minutes, stirring occasionally, until vegetables are fork tender.
6
Stir in apple cider vinegar, taste, and adjust seasoning.
7
Blend briefly with an immersion blender, just 2 to 3 seconds, for a thicker broth.
8
Add chard and cook for 2 minutes until wilted.
Instructions
2 Tbsp extra virgin olive oil
1 medium onion (diced)
3 garlic cloves (minced)
3 cups butternut squash (peeled seeded diced)
1 large sweet potato (peeled diced)
3 cups vegetable broth
1 can diced tomatoes 398 ml
1 can light coconut milk 398 ml
½ cup red lentils (rinsed)
2 Tbsp tomato paste
1 tsp ground turmeric
1 tsp ground cumin
½ tsp chili powder
¼ tsp cayenne pepper
1 ½ tsp fine sea salt (to taste)
black pepper (freshly ground)
2 tsp apple cider vinegar (to taste)
1 bunch chard (stemmed chopped)
fresh cilantro or parsley (minced for garnish)
cooked rice (for serving)
Autumn Squash and Lentil Stew
Anthology of Crumbs
This autumn stew draws its richness from squash, lentils, and sweet potato, simmered in a creamy coconut and tomato broth. Spiced gently with turmeric, cumin, chili, and cayenne, it has both warmth and brightness, balanced with a splash of apple cider vinegar. Serve it with rice, and let the flavors deepen overnight and it's even better the next day.
Servings :
6
Calories:
Prep Time
15 min
Cooking Time
45 min
Rest Time
0
Total Time
1 hr
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