(Option to serve over grains; farro, quinoa or wild rice)
2 tablespoons olive oil
2 cups onion, diced
4 large cloves of garlic, minced
3 - 4 cups delicata squash, diced (wash, do not peel! The skin adds nutrients, fiber and vitamins A&C)
1 large sweet potato, diced (wash, do not peel! The skin adds more nutrients, fiber and potassium)
1 bunch of spinach, chopped
3 1/2 cups vegetable stock
2 tablespoons tomato paste
1 14oz can fire roasted diced tomatoes, with the juice! (fire roasted adds a great smoky quality)
1 14oz can coconut milk
1/2 cup lentils (red preferably, they have an earthier flavor) rinse and drain them
1 1/2 teaspoons ground cumin
2 teaspoons cinnamon
2 teaspoons curry powder
1/4 teaspoon cardamom
1/2 teaspoon chili powder
Red pepper flakes or cayenne pepper for some pep in your step (to taste)
Salt and fresh ground pepper to taste
- In large pot, add the oil, onion and garlic, stir together. Bring the heat to medium and sauté for five minutes
- Add the squash, and sweet potato, stirring all together, add a dash of salt, and continue to sauté for another five minutes
- Add the vegetable broth, canned tomatoes (with juice!) the coconut milk, lentils, tomato paste and all of your spices. Stir well!
- Bring everything to a boil. Reduce to medium, stir occasionally, simmer for 15- 20 minutes uncovered
- With a slotted spoon take out the squash and sweet potato pieces, and set aside. They should be almost fork tender, but still have a bit of crunch!
- Add any other seasoning that you’d like at this time; garlic powder, turmeric, red pepper flakes or cayenne pepper
- Using an immersion blender (or popping it in your regular blender in 2-3 batches) blend, blend, blend!
- Combine the blended stew, sweet potatoes, squash and chopped spinach in the pot for a few more minutes. The spinach will wilt, and bringing everything together to a cohesive temperature
- Serve in a bowl as a stew or over a hearty grain of your choice. Farro is my personal favorite, and nutritionally dense
* Farro is an ancient whole grain, with ten percent of your daily iron needs, and seven grams of both protein and fiber!
* Option to garnish with cilantro parsley, or thinly sliced green onion!
This stew will stay well in the fridge for up to 6 days, and freezes well