Serves 3 people

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Ingredients:​
 

• 1/2 tablespoons extra-virgin olive oil

• 1/4 medium onion, diced

• 3 large garlic cloves, minced

• 1/4 cups frozen cubed butternut squash (diced)

• 1/3 of medium-large sweet potato (diced)

• 1/2 cup vegetable broth

• 1⁄4 cup of coconut milk

• 1/8 cup dried green lentils, rinsed

• 1/2 tablespoons tomato paste

• 1/4 teaspoon cinnamon powder

• 1/4 teaspoons ground cumin

• 1/8 teaspoon chili powder

• Fine sea salt, to taste

• 1/2 TBSP Lemon Juice (1/2 of lemon/ group)

• 2 chard, stemmed and finely chopped

• 1/2 cup of cooked brown rice

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Instructions

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Dice + Sauté/

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• Dice onion, butternut squash. Sweet potatoes; mince garlic. To a pot, add the oil, onion, and
  garlic. Stir to combine. Sauté for 3 to 5 minutes, until the onion is softened.

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Add +Stir

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• Add the squash, sweet potato, and stir to combine. Add a pinch of salt and continue sautéing for a few minutes longer. Add the broth, coconut milk, lentils, tomato paste, turmeric, cumin, chili powder, cayenne, salt, and pepper. Stir well to combine.

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Boil +Simmer

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• Bring to a boil. Reduce the heat to medium, stir again, and simmer uncovered, occasionally stirring, until the squash and potato are fork-tender. Stir in chopped chard. Add the lemon juice to taste.

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Scoop + Enjoy

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• Scoop some cooked rice onto the bottom of a bowl and then ladle the stew over the top.

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