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Cozy Butternut, Sweet Potato, And Red Lentil Stew — Oh She Glows

Ingredients

• 2 tablespoons (30 mL) extra-virgin olive oil
• 1 medium onion, diced (about 2 cups/280 g)
• 3 to 4 large garlic cloves, minced
• 3 cups (400 g) peeled, seeded, and diced butternut squash*
• 1 large sweet potato (450 g), peeled and diced (2 1/2 cups/340 g)*
• 3 cups (750 mL) low-sodium vegetable broth
• 1 (14-ounce/398 mL) can diced tomatoes
• 1 (14-ounce/398 mL) can light coconut milk
• 1/2 cup (100 g) dried red lentils, rinsed**
• 3 tablespoons (45 mL) tomato paste
• 1 1/2 teaspoons ground turmeric
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon cayenne pepper, or more if you like heat
• Fine sea salt, to taste (I use 1 1/2 teaspoons pink salt)
• Freshly ground black pepper, to taste
• 3 teaspoons (15 mL) apple cider vinegar, or to taste
• 1 bunch chard, stemmed and finely chopped***
• Fresh cilantro or parsley, minced
• Cooked rice
• Garlic powder and chili powder

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