Coconut Chipotle Lentil Stew
Ingredients
- 1 cup red lentils, rinsed
- 1 15oz can of full fat coconut milk
- 1 15oz can crushed tomatoes
- 1 small white onion, diced
- 2 cups butternut squash, diced into 1/2 inch cubes
- 1 inch fresh ginger, minced
- 1 tbsp minced garlic
- 1 tbsp chipotle powder
- 1 tsp turmeric
- 2 cups water
Preparation
In a medium pot, add onion and sauté until softened, about 2 minutes.
Add in garlic and ginger and sauté until fragrant, about 2 minutes.
Add remaining ingredients to pot and bring to a soft boil.
Reduce heat to a simmer, cover and allow to cook and thicken for about 25 minutes or until lentils and butternut squash are cooked through and softened.
Add salt to taste and stir well before serving.
Instant pot method
Sauté onion, garlic, and ginger as indicated in the recipe.
Add remaining ingredients, seal the pressure cooker and set to manual pressure for 17 minutes.
Use a natural release before unsealing.
Stir well and serve.
Tips
Serve with brown jasmine rice for a complete meal.
