INGREDIENTS
2 tbsp
extra-virgin olive oil
1
medium onion, diced (about 2 cups/280 g)
3
to 4 large garlic cloves, minced
3 cups
peeled, seeded, and diced butternut squash*
1
large sweet potato (450 g), peeled and diced (2 1/2 cups/340 g)*
3 cups
low-sodium vegetable broth
1
(14-ounce/398 mL) can diced tomatoes
1
(14-ounce/398 mL) can light coconut milk
1/2 cup
dried red lentils, rinsed**
3 tbsp
tomato paste
1 1/2 tsp
ground turmeric
1 1/2 tsp
ground cumin
1/2 tsp
chili powder
1/4 tsp
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,
3 tsp
apple cider vinegar, or to taste
1
bunch chard, stemmed and finely chopped***
Fresh cilantro or parsley, minced
Cooked rice
Garlic powder and chili powder