Hearty Black Bean and Butternut Squash Stew
Ingredients
- 2 tsp olive oil OR 2 tbsp vegetable broth (for sautéing)
- 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 olive oil or vegetable broth over medium heat.
Add diced red onion and celery to the pot. Sprinkle with a pinch of salt and cook until the onion softens.
Stir in minced garlic and cook until fragrant.
Add ground cumin, coriander, paprika, dry basil, cinnamon, and salt to the pot. Mix well with the vegetables to release the fragrance of the spices.
Add diced butternut squash (or sweet potato), rinsed black beans, red lentils, and canned fire-roasted tomatoes to the pot. Stir to combine all ingredients.
Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to a simmer and cook for approximately 25-30 minutes, stirring occasionally.
As the red lentils cook, they will naturally break down and thicken the stew. After cooking, stir well and allow the stew to thicken for a few minutes before serving.
If the stew is not as thick as desired, use the back of a cooking spoon to mash some of the beans, stirring to incorporate.
Note that the stew will continue to thicken as it sits.
Serve the stew as is or with brown rice and extra vegetables if desired.
