Sweet Soulful Stew
There is not doubt in my mind this will become one of your saved and regularly use meal prep recipes for the Fall and winter months. It’s a sweet and soulful take on chili and it’s delicious. Bonus, it’s so sweet tasting that you’ll satisfy your sugar cravings and tempt your kids into eating the same meal as you.
2 tablespoons extra-virgin olive oil
1 medium onion, diced
4 large garlic cloves, minced
3 cups peeled, seeded, and diced butternut squash
1 large sweet potato, peeled and diced
3 cups low-sodium vegetable broth
1 can diced tomatoes
1 can light coconut milk
1 cup dried red lentils, rinsed
3 tablespoons tomato paste
1 1/2 teaspoons ground turmeric
1 1/2 teaspoons ground cumin
1/2 teaspoon chili powder
1/4 teaspoon cayenne pepper
Pinch of sea salt
Freshly ground black pepper, to taste
1 cup cooked quinoa
Optional garnish: dollop of plain greek yogurt
Add the oil, onion, and garlic to a large pot and stir well. Medium heat, sauté for 3 to 5 minutes.
Add salt, squash and sweet potato and stir to combine. Sauté for 3 to 5 minutes.
Add broth, diced tomatoes (with juices), coconut milk, lentils, tomato paste, turmeric, cumin, chili powder, cayenne, cooked quinoa and pepper. Stir well to mix all the ingredients.
Bring to a boil. Reduce the heat to medium, simmer uncovered for 30 minutes.
Garnish with plain greek yogurt, if desired.
Leftovers will keep in the fridge for up to 5 days, and they freeze well too!