Nothing beats a cozy and warm bowl of stew on a chilly evening. This Butternut, Sweet Potato, and Red Lentil Stew recipe is perfect for those evenings you want to curl up with a book or binge-watch your favorite show. It’s easy to make, filling, and tasty.
Ingredients
- 1 tablespoon of coconut oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 tablespoon of fresh ginger root, grated
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- ½ teaspoon of ground turmeric
- 1 teaspoon of sea salt
- 1 medium sweet potato, peeled and diced
- 2 cups of butternut squash, peeled and diced
- 1 cup of dry red lentils, rinsed and drained
- 4 cups of vegetable broth
- 1 cup of canned coconut milk
- 2 teaspoons of fresh lime juice
Instructions
- Heat coconut oil in a large pot over medium heat.
- Add the onion and cook for 5 minutes or until soft.
- Stir in garlic, ginger, cumin, coriander, turmeric, and salt. Cook for 1 more minute, stirring constantly.
- Add sweet potato, squash, lentils, and vegetable broth. Bring to a boil, reduce heat, cover and simmer for 20 minutes or until vegetables are tender and lentils are cooked.
- Blend 2 cups of the stew to make it creamier.
- Return the blended stew to the pot and add coconut milk and lime juice.
- Stir well and cook for 5 more minutes to heat through.
- Serve hot with some crusty bread or rice.
A Creamy Butternut Squash Soup You Can’t Miss
This Creamy Red Lentil Butternut Squash Soup is the perfect comfort food on a cold and wintery day. It’s a creamy and flavorful soup that will fill your stomach and warm your soul. Here’s how you can make it at home.
Ingredients
- 1 tablespoon of olive oil
- 1 onion, diced
- 1 garlic clove, minced
- 2 teaspoons of fresh ginger root, grated
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- 1 teaspoon of ground cinnamon
- 1 medium butternut squash, peeled and chopped
- 1 cup of red lentils
- 4 cups of vegetable broth
- 1 cup of coconut milk
- 1 tablespoon of honey
- 2 tablespoons of freshly squeezed lemon juice
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and cook for 5 minutes or until soft.
- Stir in garlic, ginger, cumin, coriander, and cinnamon. Cook for 1 more minute, stirring constantly.
- Add squash, lentils, and vegetable broth. Bring to a boil, reduce heat, cover, and simmer for 20 minutes or until vegetables are tender and lentils are cooked.
- Blend 2 cups of the soup to make it creamier.
- Return the blended soup to the pot and add coconut milk, honey, and lemon juice.
- Season with salt and pepper to taste.
- Stir well and cook for 5 more minutes to heat through.
- Serve hot with some crusty bread or crackers.
Hope these recipes make your winter a little cozier and your tummy a lot happier. Let me know if you try them out!
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