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 the oil or vegetable broth over medium heat and add the onions and celery. Sprinkle with a pinch of salt and cook until the onion has softened.
Add the garlic and stir well until fragrant.
Add the cumin, coriander, paprika, basil, cinnamon, and salt, and stir into the vegetables until fragrant.
Add the butternut squash, black beans, diced fire-roasted tomatoes, and red lentils, and stir well.
Pour in the vegetable broth, bring the mixture to a boil, then reduce to a simmer and cook for 25-30 minutes, stirring occasionally.
After cooking, stir well and allow the stew to thicken for a few minutes before serving.
Tips
If the stew is not thick enough, use the back of a spoon to mash some of the beans and stir.
The stew will continue to thicken as it sits.
It can be enjoyed as is or served with brown rice and additional vegetables.
