Cozy Butternut, Sweet Potato, and Red Lentil Stew

extra-virgin olive oil

medium onion, diced (about 2 cups/280 g)

to 4 large garlic cloves, minced

peeled, seeded, and diced butternut squash*

large sweet potato (450 g), peeled and diced (2 1/2 cups/340 g)*

low-sodium vegetable broth

(14-ounce/398 mL) can diced tomatoes

(14-ounce/398 mL) can light coconut milk

dried red lentils, rinsed**

tomato paste

ground turmeric

ground cumin

chili powder

cayenne pepper, or more if you like heat

Fine sea salt, to taste (I use 1 1/2 teaspoons pink salt)

Freshly ground black pepper,

apple cider vinegar, or to taste

bunch chard, stemmed and finely chopped***

Fresh cilantro or parsley, minced

Cooked rice

Garlic powder and chili powder