Coconut Butternut Lentil Stew

This vegan stew is the creamiest, most flavorful bowl you’ll ever have. It’s filled with nutritious veggies and good proteins–thanks to lentils–making it an excellent plant-based dinner for just about any night of the week.

Ingredients:

• 1/2 butternut squash, peeled and diced
• 3 tablespoons extra virgin olive oil
• 1 yellow onion, chopped
• 2 inches fresh ginger, grated
• 4 cloves garlic, minced or grated
• 2 teaspoons garam masala
• 1 teaspoon turmeric
• 1/2 teaspoon cayenne pepper, more or less to taste
• 3 cups water (or vegetable broth)
• 1/3 cup fresh cilantro, chopped, plus more for serving
• 1/2 teaspoon Kosher salt and black pepper
• 1 (14 ounces) can coconut milk
• 3 cups chopped kale
• 2 cups cooked lentils

Instructions:

1. To make the coconut butternut lentil stew: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook 5 minutes until soft. Add the ginger, garlic, and diced butternut squash and cook until fragrant, about 2 minutes. Stir in the garam masala, turmeric, and cayenne and cook for one minute more.
2. Add 3 cups of water (or low-sodium vegetable broth). Season with salt and pepper and bring the stew to a simmer. Cover and simmer for 15-20 minutes, until the butternut is tender. 
3. Stir in the coconut milk, lentils, and chopped kale, cook for 5 minutes. Remove the stew from the heat and add the fresh cilantro. 
4. Divide the coconut butternut and lentil stew among bowls. Sprinkle with more cilantro and Cayenne, if you like. Enjoy!