Sweet Stew

Ingredients:

• 2 tablespoons extra-virgin olive oil

• 1 medium onion, diced

• 4 large garlic cloves, minced

• 3 cups peeled, seeded, and diced butternut squash

• 1 large sweet potato, peeled and diced

• 3 cups low-sodium vegetable broth

• 1 can diced tomatoes

• 1 can light coconut milk

• 1 cup dried red lentils, rinsed

• 3 tablespoons tomato paste

• 1 1/2 teaspoons ground turmeric

• 1 1/2 teaspoons ground cumin

• 1/2 teaspoon chili powder

• 1/4 teaspoon cayenne pepper

• Pinch of sea salt

• Freshly ground black pepper, to taste

• 1 cup cooked quinoa

• Optional garnish: dollop of plain greek yogurt 

Directions:

1. Add the oil, onion, and garlic to a large pot and stir well. Medium heat, sauté for 3 to 5 minutes.

2. Add salt, squash and sweet potato and stir to combine. Sauté for 3 to 5 minutes.

3. Add broth, diced tomatoes (with juices), coconut milk, lentils, tomato paste, turmeric, cumin, chili powder, cayenne, cooked quinoa and pepper. Stir well to mix all the ingredients.

4. Bring to a boil. Reduce the heat to medium, simmer uncovered for 30 minutes.

5. Garnish with plain greek yogurt, if desired.