Thursday, December 29, 2016

Sweet Potato, Zucchini, and Red Lentil Stew

Yield: 4-6 servings

2 tbsp coconut oil
1 medium onion, diced
3 cloves garlic, finely minced
1 large sweet potato, peeled and diced
1 zucchini, diced
3 cups vegetable broth
1 small can diced tomatoes (optional)
1 can coconut milk
1 cup red lentils
3 tbsp tomato paste
1 1/2 tsp ground turmeric
1 1/2 tsp ground cumin
1/2 tsp chili powder
1/4 tsp cayenne pepper
salt and pepper, to taste
1 tbsp apple cider vinegar
1 bunch chard (or kale or spinach), stemmed and roughly chopped

1. In a large pot over medium heat, add the oil, onion, and garlic. Sauté for 3 to 5 minutes, until the onion is softened.
2. Add the sweet potato and zucchini and stir to combine. Sauté for 3 more minutes.
3. Add the broth, tomatoes if using, coconut milk, lentils, tomato paste, and spices. Stir well to combine.
4. Increase heat and bring to a boil. Reduce the heat to low and simmer for about 20 to 30 minutes, stirring occasionally, until the sweet potato is tender and lentils are cooked. 
5. Add the apple cider vinegar to taste. 
6. Optional step: Using a handheld immersion blender, blend the stew for 2 to 3 seconds to thicken the broth.
7. Stir in the chard, and cook for 1 to 2 minutes until the greens are wilted.
8. Garnish with minced cilantro or parsley, if desired.

9. Leftovers will keep in the fridge for up to 5 days, and or can be frozen as well.

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