Black Bean and Butternut Squash Stew
Ingredients
- 2 tsp olive oil or 2 tbsp vegetable broth for sauteing
- 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 to medium heat and add oil or vegetable broth, onions, and celery. Sprinkle with a pinch of salt and cook until the onion softens.
Add garlic and stir well, allowing it to become fragrant.
Add cumin, coriander, paprika, basil, cinnamon, and salt; stir well into the vegetables, allowing the seasonings to become fragrant.
Add butternut squash, black beans, canned tomatoes, and red lentils; stir well.
Pour in vegetable broth and bring to a boil, then reduce to a simmer and cook for 25-30 minutes, stirring occasionally.
After cooking, stir well and let it sit for a few minutes to thicken.
If the stew is not thick enough, mash some of the beans with the back of a spoon and stir.
Tips
The stew will continue to thicken as it sits.
Enjoy as is or serve with brown rice and extra vegetables if desired.
