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Butternut, sweet potato and red lentil stew
This is perfect for the autumn nights, but just as delicious on a drab summers day. This is my much loved butternut, sweet potato and red lentil stew.
I often have mine with brown rice and quinoa mix, the quinoa adds a subtle crunch to the whole meal.
Attachment 79
Ingredients:
2 Tbsp coconut oil
1 medium onion, chopped finely
4 large garlic cloves, minced
400g of butternut squash, peeled and diced
1 (450g) large sweet potato, peeled and diced
750ml of low sodium vegetable broth
1 (400ml) can of diced tomatoes
1 (400ml) can of coconut milk
100g dried red lentils, rinsed
3 Tbsp of tomato paste
1 1/2 tsp of ground turmeric
1 1/2 tsp ground cumin
1 1/2 tsp chilli powder
1/4 tsp of cayenne pepper
sea salt to taste
ground black pepper
3 tsp of apple cider vinegar
Method:
1) In a large pot warm the oil and add the onion and garlic, heat until the onion is softened.
2) Add the squash and sweet potato, add a pinch of salt and stir, continue to cook for a further few minutes.
3) add all the rest of the ingredients with the exception of the apple cider vinegar. bring to the boil and then turn the heat down, cover the pan and simmer for about 30- 40 minutes minutes, stir occasionally.
4) add in the apple cider vinegar and additional salt and pepper to adjust taste to your liking. Simmer for another 10 minutes.
5) OPTIONAL: if you have a hand held electric whisk you could put this in for 2-3 seconds just to mush up some of the veg, giving the stew a thickened texture, but not to blend all of the veg.
6) OPTIONAL: to maximise your vege intake you can throw in some chopped up spinach or swiss chard, cover the pan and leave to simmer until the greens have wilted.
It's ready to serve, for presentation, you could sprinkle on some chopped parsley or coriander, serve with rice and enjoy.
Taken from bit.ly/2uda5wy
