Butternut Lentil Stew

Prep time: 10 minutes
Servings: 6

Ingredients:
  • 1/2 butternut squash (peeled, seeded and diced into 3/4-inch cubes)
  • 3 tablespoons extra virgin olive oil, divided
  • 1 yellow onion, chopped
  • 2 inches fresh ginger, grated 
  • 4 cloves of garlic, minced or grated 
  • 2 teaspoons garam masala 
  • 1 teaspoon turmeric 
  • ½ teaspoon cayenne pepper, more or less to taste
  • 3 cups water (or vegetable broth)
  • 1/3 cup fresh cilantro, chopped, plus more for serving
  • ½ teaspoon Kosher salt and black pepper
  • 1 can (14 oz.) of coconut milk
  • 3 cups chopped kale
  • 1 small can cooked lentils    
  Directions:
  1. Heat olive oil in a large pot or Dutch oven over medium heat.  Add chopped onion and cook 5 minutes until soft. Add the ginger, garlic and diced butternut squash and cook until fragrant, about 2 minutes.  Stir in the garam masala, turmeric, and cayenne and cook for one minute more. 
  2. Add 3 cups of water (or low sodium vegetable broth). Season with salt and pepper and bring the stew to a simmer. Cover and simmer for 15 to 20 minutes, until butternut is tender.
  3. Stir in the coconut milk, lentils and chopped kale. Cook for 5 minutes. Remove from stew from the heat, and add the fresh cilantro. 
  4. Divide the coconut, butternut and lentil stew among bowls. Sprinkle more cilantro and cayenne, if you like. 
    Enjoy!   
Notes:

TIPS: This butternut squash and coconut milk stew is super colorful with its mellow shades of orange and vibrant pops of green from kale and cilantro. 

•    Swiss chard or mustard greens would also be delicious in place of kale.
•    Feel free to use sweet potato or acorn squash for a nice variation.          
•    If you’re not vegan or vegetarian, feel free to add ground chicken, turkey or sausage to make the butternut stew a little heartier. 

WHAT TO SERVE WITH COCONUT BUTTERNUT LENTIL STEW:  This meal is a full dinner on its own, but you can always enjoy it with a good chunk of naan bread! 

HOW LONG TO STORE LEFTOVERS: Keeps well for up to 2 days in the refrigerator. Reheat by adding a few drops of water to loosen the sauce.  

TO FREEZE:  Store in an airtight freezer-safe storage container for up to 2 months. Let thaw overnight in the refrigerator before reheating.

Nutrition:

Per serving: 135 calories;3g protein; 11g fat; 9g carbohydrates; 1g sugar; 4g dietary fiber; 199mg sodium; 346mg potassium

Recipe source: https://www.eatwell101.com/coconut-butternut-lentil-stew-recipe