Black Bean and Butternut Squash Stew
Ingredients
- 2 tsp olive oil or 2 tbsp vegetable broth
- 1 small red onion, diced
- 1 rib celery, diced
- 6 large cloves of garlic, minced
- 2 tsp ground cumin
- 1 tsp coriander
- 1 1/2 tbsp paprika
- 1 tbsp dry basil
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 2 cups diced butternut squash or sweet potato
- 2 cans black beans, rinsed and drained
- 1/3 cup red lentils
- 1 15 oz can diced fire roasted tomatoes
- 4 cups vegetable broth
Preparation
In a large pot, heat oil or vegetable broth over medium heat and add onions and celery, sprinkle with a pinch of salt, and cook until onion softens.
Add garlic and stir well until fragrant.
Add cumin, coriander, paprika, basil, cinnamon, and salt, and stir into the vegetables until seasonings become fragrant.
Add butternut squash, black beans, canned tomatoes, and red lentils, and stir well.
Pour in vegetable broth, bring to a boil, reduce to a simmer, and cook for 25 to 30 minutes while stirring occasionally.
After cooking, stir well and let the stew thicken before serving as the red lentils break down.
Tips
If the stew is not thick enough, mash some of the beans with the back of a spoon and stir.
The stew will continue to thicken as it sits and can be enjoyed alone or served with brown rice and extra vegetables if desired.
