Butternut Squash Red Lentil Stew

Ingredients:

• 1/2 Tablespoon olive oil
• 1 medium onion, diced
• 4 large garlic cloves, minced
• 2 teaspoons ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon cinnamon
• 1 teaspoon sea salt
• 1/2 teaspoon ground black pepper, to taste
• 1 medium butternut squash, peeled, seeded and chopped (about 5 cups)
• 4 cups low-sodium vegetable broth
• 1 – 14 oz can diced tomatoes
• 1 – 14 oz can light coconut milk
• 1 cup dried red lentils, rinsed
• 3 tablespoons tomato paste
• 2-3 teaspoons apple cider vinegar
• 1-2 cups chopped spinach, optional
• chopped cilantro and sliced green onions, for garnish
• cooked brown rice or quinoa, optional

Instructions: 

Slow Cooker:

1. Add oil to a sauce pan or the base of your slow cooker (if it’s stove-top safe) and sauté onion and garlic for 3-5 minutes. Add spices (turmeric, cumin, chili powder, cayenne pepper, cinnamon, sea salt and pepper) and cook for an additional minute.
2. Combine sautéed veggies, butternut squash chunks, veggie broth, tomatoes, coconut milk, lentils, tomato paste and apple cider vinegar together in your slow cooker. Top with lid and cook on high for 3 hours or low for 6 hours, or until lentils and butternut squash are soft and cooked through.
3. Add in spinach, stir and let stew sit for a couple minutes to allow the greens to wilt.
4. Portion stew into bowls, top each bowl with fresh cilantro and green onions before serving. You can also serve the stew over brown rice or quinoa if you’d like.

Stovetop:

1. Add oil to a large stockpot. Once hot, add onion and garlic and sauté for 3-5 minutes. Add spices (turmeric, cumin, chili powder, cayenne pepper, cinnamon, sea salt and pepper) and cook for an additional minute.
2. Add butternut squash chunks, veggie broth, tomatoes, coconut milk, lentils, tomato paste and apple cider vinegar to the pot.
3. Bring mixture to a boil. Once bubbling, reduce heat to medium and simmer the stew uncovered for about 30-35 minutes, stirring occasionally. Once the butternut squash is fork-tender and the lentils are cooked, reduce heat to low.
4. Add in spinach, stir and let stew sit for a couple minutes to allow the greens to wilt.
5. Portion stew into bowls, top each bowl with fresh cilantro and green onions before serving. You can also serve the stew over brown rice or quinoa if you’d like.

Instant Pot:

1. Add oil to the base of your Instant Pot and sauté onion and garlic for 3-5 minutes. Add spices (turmeric, cumin, chili powder, cayenne pepper, cinnamon, sea salt and pepper) and cook for an additional minute before pouring in vegetable broth.
2. Add in butternut squash chunks, tomatoes, coconut milk, lentils, tomato paste and apple cider vinegar. Press Cancel, lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; make sure the pressure level is set to High. Set the cooking time for 8 minutes. When pressure cooking is complete, allow the pressure to reduce naturally for 5 minutes, then release the remaining steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.
3. Add in spinach, stir and let stew sit for a couple minutes to allow the greens to wilt.
4. Portion stew into bowls, top each bowl with fresh cilantro and green onions before serving. You can also serve the stew over brown rice or quinoa if you’d like.

Nutrition

Serving: 1/6 of recipe Calories: 281kcal Carbohydrates: 43g Protein: 11g Fat: 8g Fiber: 8g Sugar: 7g