Butternut, Sweet Potato + Lentil Stew | Eat to Thrive

Ingredients

• 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