Cozy Butternut, Sweet Potato and Red Lentil Stew

Ingredients

• 2 tbsp extra-virgin olive oil ((30 mL))
• 1 medium onion, diced ((about 2 cups/280 g))
• 3-4 large garlic cloves, minced
• 3 cups peeled, seeded, and diced butternut squash ((400 g))
• 1 large sweet potato (450 g), peeled and diced (2 1/2 cups/340 g)
• 3 cups low-sodium vegetable broth
• 1 can diced tomatoes ((14-ounce/398 mL))
• 1 can light coconut milk ((14-ounce/398 mL))
• 1/2 cup dried red lentils, rinsed
• 3 tbsp tomato paste
• 1 1/2 tsp ground turmeric
• 1 1/2 tsp ground cumin
• 1/2 tsp chili powder
• 1/4 tsp 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 tsp 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