3 tbsp coconut oil
1 medium onion, diced
3 large garlic cloves, minced
2 inch piece of ginger grated or minced
3 teaspoons ground turmeric
2 teaspoon ground cumin
2 teaspoons ground coriander
1 teaspoon chili powder (optional)
1/4 teaspoon cinnamon
1 teaspoon sea salt
1/2 teaspoon ground black pepper, to taste
3 cups butternut squash, peeled, seeded and chopped into 1 inch pieces
4 cups vegetable broth
1 – 14 oz can light coconut milk
1 cup dried red lentils, rinsed
3 tablespoons organic tomato paste
2-3 teaspoons apple cider vinegar
1-2 cups chopped spinach, optional
chopped cilantro and sliced green onions, for garnish
Slow Cooker: Add oil to a sauce pan or the base of your slow cooker (if it’s stove-top safe) and sauté onion, ginger and garlic for 3-5 minutes. Add spices (turmeric, cumin, coriander, chili powder, cinnamon, sea salt and pepper) and cook for an additional minute. Combine sautéed veggies, butternut squash chunks, veggie broth, 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. Add in spinach, stir and let stew sit for a couple minutes to allow the greens to wilt. 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: Add oil to a large stockpot. Once hot, add onion, ginger and garlic and sauté for 3-5 minutes. Add spices and cook for an additional minute. Add butternut squash chunks, veggie broth, coconut milk, lentils, tomato paste and apple cider vinegar to the pot. 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. Add in spinach, stir and let stew sit for a couple minutes to allow the greens to wilt. 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.
