I am still looking for ways to up my fiber intake and this recipe definitely does the trick and it’s tasty to boot!
I changed the chard to kale and I definitely would have put the kale in first and let it cook the whole time!
Butternut Sweet Potato and Red Lentil Stew
January 28, 2025
Persons
4
Serving Size
1 cup
Prep Time
35 minutes
Cook Time
1 hour
Total Time
1 hour, 35 minutes
Notes
Tips:
* Make sure to dice the squash and sweet potato very small (about the size of almonds), as this will expedite cooking.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, diced
- 3 to 4 large garlic cloves, minced
- 3 cups peeled, seeded, and diced butternut squash*
- 1 large sweet potato (450 g), peeled and diced (2 1/2 cups/340 g)*
- 3 cups chicken broth
- 1 (14-ounce) can diced tomatoes
- 1 (14-ounce) can light coconut milk
- 1/2 cup dried red lentils, rinsed
- 3 tablespoons tomato paste
- 1 1/2 teaspoons ground turmeric
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon chili powder
- 1/4-1/2 teaspoon cayenne pepper
- Fine sea salt, to taste (I use 1 1/2 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**
Instructions
- To a large pot, add the oil, onion, and garlic.
- Stir to combine.
- Add kale
- 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.
- 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.
- 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.
Verdict:
This is a delicious stew soup! 12 g of fiber per serving!
Add different hot sauces, miso heat or cilantro blaze to kick it up.
If you made this let me know what you think and what greenery you added.
