Vegetable Stew

Seattle chef James Loomis (jimmymcslam) does "The Paste" proud in this hearty, healthy vegetable stew - a one pot meal to warm the heart.

Need

2 TBS EVOO

2 cups onion, diced

3-4 large garlic cloves, minced

3 cups peeled, seeded + diced butternut squash

1 large sweet potato, peeled + diced

2 cups low sodium vegetable broth

1 can (14 oz) each diced tomatoes + light coconut milk

1/2 cup dried red lentils, rinsed

1 bunch chard, stemmed + finely chopped

3 TBS tomato paste

1 TBS If & When Cumin Garlic Preserved Meyer Lemon Paste

3 tsp apple cider vinegar, to taste

1.5 tsp each - ground turmeric + cumin

1/2 teaspoon chili powder

1/4 tsp cayenne pepper

Fine sea salt to taste (pink works well)

Cilantro or fresh parsley as garnish

Do

Heat EVOO in Dutch oven over medium heat.

Add onion + garlic; sauté until tender. Add squash, sweet potatoes, cumin, turmeric + chili powder. Stir 5-7 minutes or until vegetables begin to soften.

Add lentils, tomatoes, broth and tomato paste. Increase heat + bring to boil.

Reduce heat to medium, add If & When + coconut milk. Simmer uncovered for ~ 30 minutes. Stir occasionally, until the squash and potato are fork tender. Reduce heat if necessary.

Add apple cider vinegar to taste. Optional: Blend the stew for 2-3 seconds with a handheld blender to thicken the broth.

Stir in chard, cook until greens wilt (2-3 minutes). Season with salt and pepper.

Scoop cooked rice into a bowl and ladle stew on top. Garnish with minced cilantro or parsley and a dusting of chili powder, for added heat.