Black Bean 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 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
Heat a large pot over medium heat and add olive oil or vegetable broth, red onion, and celery
Sprinkle the vegetables with a pinch of salt and cook until the onions are softened
Add the minced garlic and stir until fragrant
Add the cumin, coriander, paprika, basil, cinnamon, and salt, and stir until fragrant
Add the diced butternut squash, black beans, diced fire roasted tomatoes, and rinsed red lentils, and stir well
Pour in the vegetable broth, bring to a boil, then reduce to a simmer and cook for 25-30 minutes, stirring occasionally, until the red lentils break down and thicken the stew
After cooking, stir well and let stand for a few minutes to thicken before serving
If the stew is still too thin, mash some of the beans with the back of a spoon and stir
Tips
The stew will continue to thicken as it sits
Serve as is or with brown rice and extra vegetables, if desired
