2 tsp olive oil OR 2 tbsp vegetable broth for sautéing
1 small red onion, diced
1 rib celery, diced
6 large cloves of garlic, minced
2 tsp ground cumin
1 tsp coriander
1 1/2 tbsp paprika
1 tbsp dry basil
1/2 tsp cinnamon
1/4 tsp salt
2 cups diced butternut squash or sweet potato
2 cans black beans, rinsed and drained
1/3 cup red lentils
1 15 oz can diced fire roasted tomatoes
4 cups vegetable broth
In a large pot, bring up to medium heat and add in oil or vegetable broth, onions and celery. Sprinkle vegetables with a pinch of salt and cook them down until onion as softened. Add in garlic and stir well, allowing to become fragrant.
Add in cumin, coriander, paprika, basil, cinnamon and salt and stir well into the vegetables, allowing seasonings to become fragrant.
To the pot, add in butternut squash, black beans, canned tomatoes and rinsed red lentils, making sure to give it a good stir.
Pour in your vegetable broth and bring mixture up to a boil, then reduce to a simmer and cook for about 25-30 minutes while stirring on occasion.
As the red lentils cook, they will start to breakdown in the stew. This will help the stew thicken, so after cooking stir well and wait a few minutes for it to thicken before serving.
If stew is still not thick, use the back of your cooking spoon to mash some of the beans well and stir.
Note it will continue to thicken as it sits. Enjoy as is or served with brown rice and extra veggies if desired.
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