After my ambitious triple-blog-post week just after Arlo was born, I lost the motivation to write. I even had a few recipes and photos uploaded to my drafts folder, but I just couldn’t write the actual posts.
Knowing how fast this time goes by, I yearned to simply be present. I slowed down, which felt absolutely amazing. I worked when the inspiration was there and didn’t when it wasn’t. I soaked up our sweet baby boy. I savoured the confidence and ease of being a second-time mom (what a difference). A rollercoaster of hormones hit me early on, and I struggled with the blues on and off. I nursed and pumped and nursed some more. Eric and I mumbled incoherent words, back and forth, in the middle of the night (why is it so impossible to string words together at 3am?). I kissed Arlo’s head, cheeks, and feet a million and one times, and it has yet to feel like enough. I don’t think it ever will.
We witnessed Adriana transform into a little girl right before our very eyes. One night as I rocked her at bedtime—with her long legs falling off the side of the rocker, my arms burning under the weight of her body, and her bossy words instructing me what songs to sing and not to sing (“NO thank you, MOMMY!”)—it struck me that I was not cradling a baby anymore. I fought back tears. It had been a while since I rocked her, as my 3rd trimester bump had gotten in the way. Now she was basically a teenager disguised as a two-year-old.
Our basement renovation is almost wrapped up, so we’ve taken up dancing, the four of us, in the unfurnished rooms while listening to Christmas music. Adriana clutches her baby doll in her arms, just like I do with Arlo. We also play hide and seek. Often, the basement fun abruptly ends in tears as Adriana has a penchant for running into walls. Ouch. Boo-boos are kissed, and we explain, once again, why it’s a bit too soon for her to pick up her baby brother. So she hovers about an inch over his face, just trembling with excitement, sneaking in kisses. “He’s looking at you!” she yells with delight as he stares into her eyes.
I never want to forget these moments.
Even though I haven’t been writing as much, I’ve been cooking every chance that I get. A couple months ago, Pulse Canada contacted me about partnering with them to develop and share a recipe in celebration of the International Year of Pulses. If you can believe it, I’ve never created a sponsored recipe; most offers I’ve received didn’t feel like authentic reflections of me and the Oh She Glows brand. But pulses…well, I didn’t have to think twice. Peas, beans, lentils, and chickpeas? You know I’m down with that. As I’ve shared on the blog before, Canada is one of the world’s leading producers of pulses (in fact, we’re the #1 producer of peas and lentils, which I think is super cool). There are a whopping 22,000 pulse farmers in Canada (high fives), and our pulses are consumed in over 150 countries. (“Our pulses”? Okay, now I’m talking like I grew them myself or something!) On a personal level, I eat pulses every single day, and I adore their flavour and versatility. Red Lentil Hummus, Chickpea Pancakes, No Bake Chickpea Cookie Dough Bars (a recipe I never got around to finalizing!), Lentil-Walnut Taco “meat”…the sky’s the limit with what you can create!
Aside from being super nutritious and easy on the wallet, pulses are friendly to the environment, too. Their carbon footprint is lower than almost any other food group.
Pulse Canada has created the “Pulse Pledge” encouraging people to commit to eating pulses once a week for 10 weeks and reduce their carbon footprint all at the same time. It’s totally free, and you can sign up with me here. (Spoiler alert: I’m killing it, lol.)
A big thanks to Pulse Canada for sponsoring this post. I’m delighted to finally share my newest pulse-based stew recipe with you below!
A couple housekeeping notes:
Be sure to check out my Instagram post on Friday for some super exciting Black Friday news (hint hint: big app sale, a free holiday cookie app bundle, and Android news!).
Lastly, I’m thrilled to let you know that Oh She Glows Every Day has made it to the final round in the Goodreads Choice Awards. Thank you so much to everyone who has voted and helped to get the book this far! Voting for the final round is open through November 27th; if you’re game to cast one more virtual ballot (or maybe your first!), I would appreciate the support more than I can say. :)
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 flavours have had a chance to mingle; if you can make it the day before serving, I’d highly recommend it! This recipe was created for Pulse Canada, and was inspired by Deliciously Ella. * Make sure to dice the squash and potato very small (about the size of almonds), as this will expedite cooking. Also, if you are short on time, you can skip peeling the butternut squash as the skin is edible. (I don’t recommend skipping peeling the potato, though.) ** You can swap the red lentils for 1 (14-ounce/398 mL) can chickpeas (drained and rinsed). *** You can swap the chard for 5 ounces of baby spinach or a bunch of kale (stemmed). I recommend chopping the greens into small bite-size pieces for easier eating.
Cozy Butternut, Sweet Potato, and Red Lentil Stew
11 cups (2.75 quarts)
For the stew:
(click to expand)
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 flavours have had a chance to mingle; if you can make it the day before serving, I’d highly recommend it! This recipe was created for Pulse Canada, and was inspired by Deliciously Ella.
* Make sure to dice the squash and potato very small (about the size of almonds), as this will expedite cooking. Also, if you are short on time, you can skip peeling the butternut squash as the skin is edible. (I don’t recommend skipping peeling the potato, though.)
** You can swap the red lentils for 1 (14-ounce/398 mL) can chickpeas (drained and rinsed).
*** You can swap the chard for 5 ounces of baby spinach or a bunch of kale (stemmed). I recommend chopping the greens into small bite-size pieces for easier eating.
Hi looks like a really nice recipe BUT misleading because not in the “The Oh She Glows Cookbook.”
I don’t see how this is misleading. She never says this is in the cookbook. She simply references her cookbook in the post, she also mentions her baby in the post but I wouldn’t assume he comes in the cookbook simply because he’s mentioned in the post.
I think it is in the most recent cookbook? Also, I made this last night and O-M-G did it cure what ails me: an accumlated 2.5′ of snow, wisdom teeth removal recovery and a post-2016 hangover. I used the lite coconut milk but added just the cream from a refrigerated can of full fat coconut milk to make it creamier; today I added coconut aminos and it was the BOMB! Very healing, satisfying and prepping everything first made clean up a snap! Thanks, Angela.
This recipe looks fabulous. I can certainly relate here– I love my peas, chickpeas, beans, and lentils. I end up throwing together a big bowl of steamed squash, sweet potatoes, lentils, and rice at least a few times a week this time of year, so spinning it all into a soup is such a fun new variation that I’m excited to try. Congratulations on your first sponsored post!
Thanks so much, Angela!
Thank you, Kassy!
Hearty congrats on being in the finals and best luck :) Loved this recipe. Pulses are daily in meals at my home and this one looks very tempting to be tried out. Thank you :)
Great recipe, cannot wait to try. All the best for the finals, I have voted again!
Thanks for your support, Bev!
This went down a treat on Sunday and all my guests remarked on how delicious it was! It will be a favourite for sure and made many times. Thank you Angela
Thanks for your post and reminder to vote for your cookbook (I did :-).I’m glad to hear you’ve been slowing down a bit and valuing the moments before they become memories. I don’t eat lentils enough, though I love your Ultimate Green Taco Wraps. I need to try this one, too.
Thanks so much for your support and kind word words, Margaret :)
Recipe look great! (And I voted!)
Thank you for the vote, Heather! :) I appreciate the support so much.
Mmmm. I know what I’m making next week – I even have all the ingredients! I’d love to vote, but the book is on my Christmas list so sadly I don’t have it yet. I can say that your first book is the most heavily used out of my extensive collection! I can’t wait for the second one.
Enjoy the baby and the slowing down – we will be here when you show up!
Thanks for your kind words, Melanie! I hope you love the new book when it arrives on Christmas morning, and that you enjoy the stew when you give it a try. :)
Could I use chickpeas instead of red lentils?
Hi Jen, Yes, definitely! Please see my note at the bottom of the recipe for a chickpea tip. :) I hope you love the stew!
Could yellow lentils be used here?
Hey Tru, I’m not sure to be honest – I’ve only used red lentils in this. I’m not quite sure what the cook time is for yellow lentils. Sorry I can’t help you more. If you try anything out, I’d love to hear how it goes
Tried this recipe tonight. We loved it!
I’m so happy you enjoyed it, Jo!
So glad to see you’re back! I just wanted to share how much my family and I are enjoying Oh She Glows Every Day. I ordered it the moment it was available to pre-order, and these last few months have really gotten me inspired for cooking again, largely because everything we’ve tried in your book has been such a success (most recently used recipes: 9-spice mix, pumpkin snacking cookies, dusted w/ confectioner’s sugar, and cabbage lentil soup — all in the last few days). After a couple years of limited time and energy, my love for cooking was waning. Your blog and book are such a delight. Your book is my go-to lately for meal planning and inspiration. Best to you and your family!
P.S. As an Android user, I’m hopeful that your app might be available soon too given your hint today!
Oh, thanks so much for the heartfelt (and heartwarming!) comment, Kate. I’m so pleased to hear you and your family have been enjoying my new cookbook! :)
I am feeling a bit under the weather and this looks so amazing and good. As someone who is a Vegan wow does this look tasty
If you give it a try, I hope you enjoy it! Sending you a ton of get well wishes, too. :)
This was amazing tried it all went well. Loved the taste of the potato.
This is such a beautiful recipe. And just voted too :) x Kati
Thanks for the support, Kati! :)
Great dish, could not wait to attempt. All the most effective for the finals, I don’t eat lentils enough, though I enjoy your Ultimate Green Taco Wraps. I need to try this, as well.
This is so my kind of thing! Omg, I adore sweet potatoes with curry!
This looks like such a great recipe! And congrats on the good news. Although I have missed your posts, I am so glad to hear that you have slowed down to enjoy the precious moments in your family. This of course is so important, so don’t worry about us over here! Enjoy this season. <3
Yay, I’ve been eyeing this on Snapchat!! I’m all for pulses, so the theme is awesome! I read a book called “The History of Beans” which I highly recommend to anyone who likes pulses.
Definitely voted, and definitely will be checking Insta tomorrow!!
Thanks for the support, Ruth!
What a gorgeous stew! I’m a lentil addict, so this will be working its way into weeknight repertoire sooner rather than later. Congrats on making it to the final round of the Goodreads Choice Awards.
Thank you, Susan! I hope you love this soup when you get a chance to give it a try. :)
This looks so good. I love the addition of the chard. Congrats on the Goodreads nomination.
Just voted – best wishes for your success! I’m going to make this recipe this weekend. Can I use squash that was store bought, still raw but nicely cubed which is now living in my freezer.
Arlo – what a wee dote (an old I rish expression for someone you’d be doting on and how could you help not)?
Hi Jane, thank you so much for your support! Also, I love that phrase “a wee dote” too; I’ll have to throw it into a convo with our Irish relatives sometime and see if I impress them! haha. ;) I don’t see why frozen squash wouldn’t work, but I have to admit, I’ve never added frozen squash to a soup before! If you try it out, please let us know how it goes.
I DID try the soup with the frozen squash but it occurred to me that adding frozen raw squash to the recipe at the beginning could make it more watery. So I put everything but the squash together and started cooking. I defrosted and cooked the squash by steaming it and added to the rest of the stew by checking what stage the sweet potatoes had reached – when they matched, in went the squash to pick up the lovely flavours. Worked out a charm and have just finished a bowl of it for lunch – delicious! Thanks for getting me to think outside the box.
Wonderful!! Thanks for reporting back :)
As a mom of three, including one born the same week as Arlo, I’m glad you chose to slow down. Life is too fast and mental health is important too!!! Ive been a long time fan and love your cookbooks. My husband always teases me and says, is this recipe from your friend,Angela? I just felt like writing today to encourage you as a new mom and fellow “friend” in the food world!
Aw, thank you so much for the kind, encouraging words, Kristi! Congratulations to you and your family on your new addition. :)
I made this tonight and loved it! Even my husband had seconds and is taking it for lunch tomorrow! Thank you!
Oh, I’m so happy to hear it was a hit, Izabella! Enjoy the leftovers :)
That’s a great meal for a cold winter evenings :) love it!
Angela congrats on new baby, and good for you slowing down and taking time to enjoy your little ones! This recipe looks wonderful. Do you think it would be as good with regular brown lentils. I wish you the best, and I’m going to vote!
Hi Lisa, thank you so much for the warm congrats! Red lentils are great in soups and stews because they break down when cooked, and help to thicken the broth. Brown lentils should work too though, but keep in mind they’ll retain their shape a bit more and alter the texture of the soup slightly. Please let me know what you think, if you give the swap a try!
Sent a response yesterday – have both your cookbooks, can I use frozen squash and what a lovely baby Arlo is – my post isn’t included with others dated yesterday. Did I not send it correctly? I thought I hit the submit button but maybe not.
Yay for stew and super YAY for the Android App. I cannot tell you how excited I am for the app. I totally feel I have been missing out. Like I knew about the party but was not invited. Love the video, the cookies look Delish!
This stew is going in my belly this weekend. I just have to get my hands on the light coconut milk.
Congrats on becoming a family of four.
You Rock Angela.
I hope you enjoy the stew this weekend, Terri! And I hope you absolutely LOVE the app once the Android version is ready. :)
Made this for lunch today, my mom and I loved it ! Thank you for your amazing recipes!
And, of course, I voted :)
Thank you for the support, Camille! I’m so thrilled you and your mom enjoyed the stew.
ALWAYS love to read your stories – you’re one of the greatest story tellers today. Looking forward to the pulse pledge. Happy eating!
I just got your new cookbook from the library. Had to wait a bit for it as it is so popular!
I love the sound of this recipe and am going to try it, but I have to comment on the pictures in your book (and the last book too) They are so amazing and yummy looking, you just want to try everything.
I am also impressed with the glass canning jars and other containers, bowls, glasses that you use, but especially the canning jars. I like the way they can stack (mason jars don’t always stack so well. May I ask where you got them? you should put that information in with your bibliography the way some magazines do. I got a set of dishes that I just loved that way from Eaton’s (going back awhile) because I saw them being used in a food presentation in a magazine. I believe it was Chatelaine!
Thanks very much and love the new book
I love those “stackable” canning jars, too! I searched, found and purchased them at Crate and Barrel, they are called Weck jars if you are loving the same ones I am!
Looks delicious- so nice to get an update. Will you be posting Arlo’s birth story? :)
Hi Emily, thanks so much for the question! You can read Arlo’s birth story here. :)
That looks too good to be true! ??
Can’t wait to try this! Because I’m lazy, do you think I could throw this in the crockpot?
Hi Katie, I haven’t tried it in the crock pot myself, but I’m not sure why it wouldn’t work! If you experiment, please report back–I’d love to know how it goes. I would probably attempt using the lowest heat setting to make sure it doesn’t dry out the first try. :)
This looks great and the cilantro looks like a great flavor contrast to the sweetness of the squash and sweet potato. Yummy spice blend too!
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Made this recipe tonight as an after hike meal. The company I was with did not want to have any onion or garlic in the recipe so I gave it a try without those items and this recipe turned out wonderfully! Very creamy mouth feel and very satisfying over a bowl of brown rice. Very nicely done Angela. Another incredible recipe!
Thanks for sharing, Michelle! I’m so happy it still turned out well without those spices. :)
I made this for dinner tonight and it was delicious! Thank you for another great recipe! I have both of your cookbooks and I love them both.
Oh, I voted! I’ll try and vote again tomorrow!
Thanks so much for the support, Sue! I’m so happy you’re loving the cookbooks (and this stew!).
I can say whole heatedly that you need to follow the tip of cutting the squash into almond sized pieces. I forgot to do that and had to cook it a lot longer and keeps testing it to see if it was done.
Follow that tip.
Angela this looks delicious! Could I leave the tomatos out? My lo is having acid reflux issues:-(
Also, I’m amazed at how you could have been writing my very own story…my sweet boy was born October 24th and we are also trying to soak it in! The minute we came home from the hospital we realized our little girl was not so little anymore. She is 2 years 5 months and bossy too?. I seriously ugly cried a few times realizing how big she is and even though ADORING our sweet boy, missing all the sweet days I had with my sweet girl. I too had baby blues for a couple weeks so that didn’t help. Big sister loves brother and we love that! I’m just trying to survive as a mom so I can’t imagine how tired you must be! Hope you are doing well!
Hey Courtney, Congrats on your new baby boy! Yes, it’s all about survival right now..glad we’re not the only ones! ;) As for leaving out the soup you definitely can try it. I would probably add a bit more broth in its place. The tomatoes lend acidity to the soup so you might find that it needs a little “brightness” added back to it without them (such as more vinegar until it pops). Just add it slowly to taste and you should be fine! Or maybe you’ll enjoy the flavour without tweaking anything at all.
I made this on the weekend and it was fabulous.
This looks so hearty and delicious! I’m so glad that you took the time to slow down and experience the special moments in your life. So precious!
Can I roast the sweet potatoe and butternut squash cubes and then add them to stew?
Oh, I think that would add a really lovely smoky flavour to the soup. Let me know how it goes if you try it out!
Welcome back! We are glad to see you!
I am going to try this recipe on Thursday when I work from home. Now I’m at the office enjoying one of your lentil soups from the second cookbook. What is my afternoon snack, you ask? Why, it will be the chocolate chip cookie dough balls from the first cookbook.
Livin’ La Vida Oh She Glows Life!
This recipe is amazing! My whole family loved it, even the toddlers. Loving your new book – voting now! Good luck!
I just made this yesterday and it was sooooo good! Everyone loved it…kids included!
My family and I tried this last night… sooo good, my two year old actually asked for seconds :) Thanks for the awesome recipe!!
I love love love your blog and I have been following it for years (especially during your pregnancy with Adriana, as I was just a couple of weeks behind you), but I have never once made anything. It all looks amazing and I have definitely been inspired, I am just not much for following recipes. But, my toddler and I are in a food rut and this recipe called out to me. I bought every ingredient (even though I never do that…I usually think, “eh…those five ingredients I don’t have can’t be that important”) and followed your instructions exactly. It was amazing. I probably won’t eat anything else until the whole batch is gone. I can’t wait to try more!
Congratulations on your little beauty, Arlo.
Just cooked this for dinner! Everyone absolutely loved it. The chard and apple cider vinegar was just amazing in there. When the three year old and six year old down it fast you know it’s a winner!!
So true! I’m beyond happy to hear it was a hit with everyone :)
Hey Angela! I don’t know if you know this already, but your book made it into Chapters Christmas video/ad. :) https://www.chapters.indigo.ca/en-ca/holiday-guide/
It makes my heart happy to see it there. We have both your book and your app, and your recipes are among our favourites.
Have a wonderful holiday season.
Hi Teresa, Thank you so much for taking the time to leave me this sweet message and let me know about the Chapters holiday guide! (That makes MY heart happy!) I’m wishing you and your family all the best of the holiday season. :)
I have never seen a recipe mix ingrediens like this. Amazing! Im in love, thanks!
This was so delicious – I can’t wait to make it again!
Glad it was a hit, Meredith!! :)
I replaced the sweet potato with a potato because I had no more sweet potaotes left and it was still sooo delicious!
Thank You for this great recipe!
Happy to hear you enjoyed the swap, Verena!