This week’s recipe comes from our amazing yoga instructor Jeannie Costabile!
Butternut squash lentil stew
GF, DF, V, VG
1/2 tablespoon olive oil (can sub avocado oil)
1 medium onion, diced
4 large garlic cloves, minced
2 teaspoons ground turmeric
1 teaspoon ground cumin
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
1/4 teaspoon cinnamon
1 teaspoon sea salt
1/2 teaspoon ground black pepper
5 cups cubed butternut squash
4 cups low-sodium vegetable broth
1 – 14oz can diced tomatoes
1 – 14oz can light coconut milk
1 cup dried lentils, rinsed
3 tablespoons tomato paste
2-3 teaspoons apple cider vinegar
1-2 cups chopped spinach (optional)
chopped cilantro and sliced green onions (for garnish)
1. Add oil to large stockpot. Once hot, add onion and garlic and saute for 3-5 minutes. Add spices (turmeric, cumin, chili powder, cayenne pepper, cinnamon, sea salt and pepper) and cook for an additional minute.
2. Add butternut squash chunks, veggie broth, tomatoes, coconut milk, lentils, tomato paste and apple cider vinegar to the pot.
3. Bring mixture to a boil. Once bubbling, reduce heat to medium and simmer the stew uncovered for about 30-35 minutes, stirring occasionally. Once the butternut squash is fork-tender and the lentils are cooked, reduce heat to low.
4. Add in spinach, stir and let stew sit for a couple minutes to allow the greens to wilt.