Sweet Potato (or Squash) Lentil Stew

By á-47

Ingredients

• 3 Tbsp. olive oil
• 3 carrots, peeled and diced
• 2 ribs celery, trimmed and diced
• 1 medium onion, diced
• 1 medium butternut squash/sweet potatoes (about 2 3/4 lb.), peeled, seeded and diced (about 5 1/2 cups)
• 2 Tbsp. chili powder
• 1/2 tea. cumin
• 1 can (14.5 oz) chicken broth
• 1 can (14.5 oz) diced tomatoes in juice
• 1/2 cup water
• 1 1/2 cups lentils, picked through
• 3/4 tea. salt
• 1/3 cup cilantro leaves, chopped

Preparation

Step 1

Heat oil in a large stockpot or Dutch oven over medium heat. Add carrots, celery and onion and cook 5 minutes. Add squash/sweet potatoes and season with chili powder and cumin. Cook 1 minute.

Stir in broth, tomatoes, 1/2 cup water, and lentils. over and simmer on medium-low heat for 40 minutes, stirring occasionally. Uncover and stir in salt. Simmer, uncovered, an additional 10 minutes. Stir in cilantro and serve.