COZY BUTTERNUT, SWEET POTATO AND RED LENTIL STEW

My daughter drove in the snowy weather one winter to bring me fresh vegetables from Elmwood Stock Farm. My lucky day to get fresh organic vegetables for free! I immediately searched for a recipe to use my new goodies and found this stew. What a welcome meal it was given our recent cold snap...the spices will certainly warm you up inside! It's hearty and delicious.

The recipe is by Angela Liddon at “Oh She Glows” recipe blog, working to help people glow “from the inside out.” I only made a few changes to lower the fat and use ingredients I had on hand.

Here's a 2 minute video with Dr. Andrew Weil discussing the health benefits of ginger and turmeric: Anti-Inflammatory Spices | Ginger & Turmeric

Be sure not to forget to add the black pepper to this dish. Black pepper increases the blood levels of curcumin (important active compound found in turmeric) by increasing absorption from the intestines and by slowing down how fast the liver will metabolize it.

COZY BUTTERNUT, SWEET POTATO AND RED LENTIL STEW

Ingredients

1 medium onion, diced, about 2 cups (I used 1 3/4 cup mix of red and sweet onion because what I had)

3 to 4 large garlic cloves, minced

3 cups peeled, seeded, and diced butternut squash (I also used a chopped delicata squash since I had it and I did not peel the butternut)

1 large sweet potato, peeled and diced, 2 1/2 cups

3 cups low-sodium vegetable broth (Mine was not low sodium so I did not add extra salt)

1 (14-ounce) can diced tomatoes

1 (14-ounce) can light coconut milk (I put the can of light coconut milk in the refrigerator so the saturated fat would solidify then scooped it out and threw away that fat)

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 teaspoon cayenne pepper, or more if you like heat

Fine sea salt, to taste (She used 1 1/2 teaspoons pink salt but I didn’t add any because my broth was not reduced sodium)

Freshly ground black pepper, to taste

3 teaspoons apple cider vinegar, or to taste

1 bunch chard, stemmed and finely chopped (I used kale since what I had)

Instructions

1. To a large pot, add onion and garlic. Stir to combine and dry saute over medium heat until softened. Stir constantly and add a splash of water whenever they start to stick to the pan.

2. Add the squash and sweet potato and stir to combine. Add a pinch of salt and continue sautéing for a few minutes longer.

3. 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. (I was in a hurry so actually transferred this to my Instant Pot and cooked on high manual 6 minutes and let the pressure release naturally.)

4. Add the apple cider vinegar to taste. Adjust the other seasonings if desired.

5. 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. (I don’t have an immersion blender so took some out and blended in my food processor then returned it to the pot.)

6. Stir in the chard and cook for another couple minutes until the greens are wilted.

7. Serve as is or over cooked rice. Can garnish with minced cilantro or parsley and a good dusting of garlic and chili powder, if desired.