Butternut Squash + Sweet Potato + Lentil Stew

• 2 tbs extra-virgin olive oil
• 1 medium onion, diced (approx. 2 cups)
• 3-4 garlic cloves, minced
• 3 cups (400 g) peeled, seeded, and diced butternut squash
• 1 large sweet potato (450 g), peeled and diced 
• 3 cups vegetable broth
• 1 14-ounce can diced tomatoes
• 1 14-ounce can light coconut milk
• 1/2 cup dried red lentils, rinsed
• 3 tbs tomato paste
• 1 1/2 tsp turmeric
• 1 1/2 tsp ground cumin
• 1/2 tsp chili powder
• 1/4 tsp cayenne pepper
• 1 1/2 tsp sea salt, to taste
• Freshly ground black pepper, to taste
• 3 tsp apple cider vinegar, or to taste
• 1 bunch of kale, stemmed and chopped

Accompaniments:

• Cooked brown rice
• Cilantro or parsley, minced
• Garlic powder & chili powder

Directions:

1. Cook the brown rice.
2. Add the oil, onion, and garlic to a large pot and saute for 3-5 minutes, until the onion is translucent.
3. Add the squash and sweet potato, along with a pinch of salt and saute for 3 minutes.
4. Add the broth, tomatoes (with juice), coconut milk, lentils, tomato paste, turmeric, cumin, chili powder, cayenne, salt and pepper.
5. Stir well and increase heat to bring to a boil.
6. Reduce the heat to medium and simmer uncovered for 30 minutes, stirring occasionally, until the squash and potatoes are cooked.
7. Add the apple cider vinegar to taste.
8. Stir in the kale and cook for two minutes until wilted.
9. Serve with brown rice and top with cilantro / parsley, and garlic powder / chili powder.