Golden Lentil Stew with Sweet Potatoes & Kale

This cozy lentil stew warms you from the inside out. The sweet potato, ginger, and spices make it feel like a gentle holiday hug in a bowl. It’s bright, healing, and so easy to make on busy winter nights.

Pro Tip: Add the lemon juice right at the end — it brings the whole pot to life. Make some extra to freeze!

Ingredients:

2 tablespoons olive oil
1 medium sweet onion, diced
3 cloves garlic, minced
1 tablespoon grated fresh ginger
1 tablespoon tomato paste
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon ground turmeric
½ teaspoon ground cinnamon
A tiny pinch of cayenne pepper, or to taste
5 cups vegetable broth
1½ cups red lentils
1 large sweet potato, peeled and diced
½ teaspoon sea salt
Fresh black pepper, to taste
2 tablespoons fresh lemon juice
4 cups chopped lacinato, Curly kale or baby spinach
¼ cup fresh chopped cilantro or parsley

Instructions:

Warm the olive oil in a large pot and sauté the onion until soft. Stir in the garlic and ginger until fragrant, then add the tomato paste and spices and cook for a moment to deepen their flavor.

Pour in the vegetable broth and add the lentils and diced sweet potato. Let everything simmer gently until the lentils are soft and the sweet potato is tender.

If you’d like you can use an immersion blender (or place 1/4 soup in a blender and carefully pulse for a brief moment) to smooth it out a touch, but keep most of it with texture. Red lentils tend to puree themselves while cooking.

Turn off the heat.

Stir in the lemon juice and greens until they wilt. Season with salt and black pepper , add some chopped parsley or cilantro and serve warm.

Nourishing Sweet Potato Lentil Stew with Baby Spinach

This hearty stew is packed with fiber, plant-based protein, and warming spices to keep you grounded while fueling your growth.

Ingredients:

2 cups sweet potato, cubed
1 cup cooked lentils
1 can coconut milk
2 cups vegetable broth
1 medium onion, chopped
2 cloves garlic, minced
2 cups fresh baby spinach
1 teaspoon ground turmeric
1 teaspoon cumin
1/2 teaspoon paprika

Grated cheese ( optional)

Nutritional yeast ( optional)
Sea salt and pepper to taste

Instructions:

In a pot, sauté onion and garlic until fragrant.

Add cubed sweet potato, turmeric, cumin, paprika, and a pinch of salt, stirring for 1-2 minutes.

Pour in the vegetable broth and simmer until the sweet potato is tender.

Add cooked lentils, coconut milk, and spinach, stirring until the spinach wilts.

Adjust seasoning to taste.

Add cheese or nutritional yeast if prefered

Pro Tip: Batch cook this stew and freeze portions for an easy, nourishing meal later on.

Autumn Harvest Creamy Squash Soup Bowls

A creamy fall soup, with carrots and butternut squash in roasted acorn squash bowls. The ultimate healthy comfort food this fall or winter season.
Servings: 4 (squash halves with soup)

Ingredients:

SQUASH

• 2 medium acorn squash (halved // optional for use as bowls)

• 1 Tbsp melted coconut oil (or avocado or grape seed oil)

• 2 Tbsp maple syrup or coconut sugar (plus more to taste)

SOUP

• 1 1/2 Tbsp coconut oil (or avocado or grape seed oil)

• 1/2 medium white or yellow onion (diced)

• 3 cloves garlic (minced)

• 4 cups cubed sweet potato, carrots, or butternut squash (or a mixture of all three)

• 1 quart vegetable broth (DIY or store-bought)

• 1 tsp fresh or dried sage, fresh or dried thyme, or 2 bay leaves (amount as original recipe is written)

• 1 cup red lentils (optional // for protein / fiber)

• Sea salt and black pepper (to taste)

• 1-2 Tbsp maple syrup or coconut sugar (optional // depending on sweetness of your carrots/potato/squash)

FOR SERVING (optional)

• Sautéed kale or Kale Chips

• Diced red onion

• Baked chickpeas

• Fresh parsley

• Pomegranate arils

• Vegan Gluten Free Cornbread

Instructions:

1. Preheat oven to 400 degrees F and use a sharp knife to carefully halve acorn squash lengthwise. Do so by inserting the tip of the knife in between two ridges and pressing all the way through, then pushing/rocking the knife to slice through one half. Repeat on the other side.

2. Scoop out seeds with a spoon or ice cream scoop and drizzle with oil and maple syrup (optional)  - rub with hands to distribute.

3. Place squash on a rimmed baking sheet or 9x13 inch baking dish and cover with foil.

4. Bake for 30 minutes covered, then remove foil and bake for 30-40 minutes more, or until squash is fork tender and golden brown on the edges (baking time will vary based on size). Set aside.

5. In the meantime, start soup. Heat a large pot over medium heat. Once hot, add oil, onion, and garlic. Sauté for 4 minutes or until onion is softened, then add sweet potato, squash and/or carrots (I used butternut squash and carrots).

6. Season with a pinch of salt and black pepper and stir. Sauté for 4-5 minutes until vegetables appear slightly softened.

7. Add vegetable broth and herb of choice (I used sage and bay leaf) and bring mixture to a low boil over medium-high heat. If adding lentils, add at this time.

8. Reduce heat to low and simmer uncovered for 20-30 minutes, or until lentils and vegetables are tender. Then use an immersion blender or transfer to the blender and blend until creamy and smooth. Return to pot if blended in blender.

9. Taste and adjust seasonings as needed, adding salt and pepper for flavor balance, herbs for earthiness, or a little maple syrup for sweetness.

10. Once acorn squash are baked, divide soup between the squash and garnish with topping(s) of choice.

    Inspired by The Minimalist Baker