Butternut squash, red lentils, and sweet potato are wrapped in a lightly sweet and creamy coconut and tomato broth accented with spicy notes of turmeric, cumin, chili powder, cayenne, and garlic. Apple cider vinegar provides a tangy brightness to bring everything together. This stew tastes better the next day once the flavors have had a chance to mingle; if you can make it the day before serving, I’d highly recommend it!
For the stew:
-2 tablespoons (30 mL) extra-virgin olive oil
-1 medium onion, diced (about 2 cups/280 g)
-3 to 4 large garlic cloves, minced
-3 cups (400 g) peeled, seeded, and diced butternut squash*
-1 large sweet potato (450 g), peeled and diced (2 1/2 cups/340 g...