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. :)
Featuring all new, protein-packed salads, hearty toppers, flavour boosters, and dressings you'll want to drink, my new cookbook will transform the way you think about salads. Oh, and be sure to flip to the back for a surprise dessert chapter!
Cozy Butternut, Sweet Potato, and Red Lentil Stew
Yield
11 cups (2.75 quarts)
Prep time
Cook time
Total time
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.
Ingredients
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)*
- 3 cups (750 mL) low-sodium vegetable broth
- 1 (14-ounce/398 mL) can diced tomatoes
- 1 (14-ounce/398 mL) can light coconut milk
- 1/2 cup (100 g) dried red lentils, rinsed**
- 3 tablespoons (45 mL) tomato paste
- 1 1/2 teaspoons ground turmeric
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon 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, to taste
- 3 teaspoons (15 mL) apple cider vinegar, or to taste
- 1 bunch chard, stemmed and finely chopped***
Optional accompaniments:
- Fresh cilantro or parsley, minced
- Cooked rice
- Garlic powder and chili powder
Directions
- To a large pot, add the oil, onion, and garlic. Stir to combine. Increase the heat to medium and sauté for 3 to 5 minutes, until the onion is softened.
- Add the squash and sweet potato and stir to combine. Add a pinch of salt and continue sautéing for a few minutes longer.
- Add the broth, diced tomatoes (with juices), coconut milk, lentils, tomato paste, turmeric, cumin, chili powder, cayenne, salt, and pepper. (If you are spice-shy, feel free to add half the amount to start and increase from there after cooking, to taste.) Stir well to combine.
- Increase heat and bring to a boil. Reduce the heat to medium, stir again, and simmer uncovered for about 30 minutes, stirring occasionally, until the squash and potato are fork-tender. Reduce the heat if necessary.
- Add the apple cider vinegar to taste. Adjust the other seasonings if desired.
- Optional step: Using a handheld immersion blender, blend the stew for only 2 to 3 seconds (any more and you’ll blend too much of the veggies). This thickens the broth.
- Stir in the chard, and cook for another couple minutes until the greens are wilted.
- Scoop some cooked rice onto the bottom of a bowl and then ladle the stew overtop. Garnish with minced cilantro or parsley and a good dusting of garlic and chili powder, if desired.
- Leftovers will keep in the fridge for up to 5 days, and they freeze beautifully too.
Tip:
* 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.
Nutrition Information
(click to expand)
Hi guys,
Try this recipe it is super good and the meal was just perfect like the author said it would be!!!
Awesome recipe. Super easy to follow and tastes fantastic.
Froze half the batch which tasted just as good if not better when reheated!
Awesome! So glad it was a hit, Kelly.
Wooowww….. this was about THE most delicious dish I’ve had in a ling time!!!! Thank you SO much for this great recipe!
I added some cardamon and ginger which brought this dish to another (indian) level! Mmmmm
Just tried this for the first time today! LOVE it!!!
So happy to hear it, Kirsten!
A friend made this for me and OMG wow it’s so good!!!! Thank you for sharing the recipe :)
So glad you enjoyed it, Anna! Thanks for the love :)
Just made this last night – so yummy! I was excited to find a recipe that let me work in some turmeric — it’s a spice I’m just getting to know better. :)
I made this recipe last night and it is absolutely fantastic. I have a binder in my kitchen in which only the best recipes (the ones that make you scrape the plate or bowl for every last bit) are stored. This recipe made the cut. It will be one I look forward to making again and again. Thanks!
Aw, I’m thrilled this one made the binder, Stacey! :)
I received you wonderful cookbook as a Christmas present from my Mom and I have to say I am enjoying it immensely! I am not a confident cook and have truly loved creating your recipes AND my kids eat it up! Thank you for creating such a beautiful piece.
This recipe looks like another winner for my household!
I have a question. I made the Comforting red lentil and chickpea curry last week but found it to be dry. Is the fix to add more puréed tomatoes?
Thank you in advance for your support.
Hey Lisa, I’m so happy you and your family have been enjoying the new cookbook! That’s always so wonderful to hear. :) If you find yourself wanting a bit more moisture in your Comforting Red Lentil and Chickpea Curry, I think adding a bit more of the tomatoes is a great solution. This recipe is supposed to turn out thick and stew-like, but thinner consistencies can be lovely too! Depending on whether you use crushed or pureed tomatoes, the moisture can be a bit different for each. So you might want to try both. At the very end of cooking just add a bit more tomato at a time and adjust until your curry is the desired texture.
Thank you so much for your suggestions, Angela. I used fire roasted crushed tomatoes instead of puréed this time around and the recipe turned out fabulously! ❤
Hi Angela,
First, I’d like to mention that I LOVE your recipes. Thank you – they’ve really changed my outlook on both cooking and baking (and yes – I needed help :) Do you have a recipe for a first birthday cake? My son is turning one in a couple of weeks and I’m in need of a recipe for his cake. He hasn’t really had any sweet treats yet besides fruit, so would like him to try a cake which is delicious, with a hint ‘o healthy too! Any ideas?
Hi Raffaela, Thank you so much for the warm words, and happy birthday to your little one! I’m sorry that I haven’t shared a healthy cake option for you little one. I will definitely keep this in mind for a future recipe though!
I’ve made this recipe a few times now and just love it. It’s tasty and is the perfect comfort food.
actually I made this and didn’t like it at all, or my guests, it says to cook it 30 minutes or until tender – it never got tender in 50 minutes, so served it anyway, then thought, ok, maybe I just need to cook it more, so cooked an hour the next morning and blah, still not good, I had to throw it out. sorry, just one girls experience.
Hi Julie, How strange! I’m so sorry to hear that. Was it the butternut squash that never got tender? It sounds like it might’ve been a bad/dry squash if that was the case.
Is there a reason why you don’t toast the spices first, like in traditional indian cooking? Isn’t that what releases all the flavours?
Hi Amber, You can certainly add them sooner if you prefer. My dish isn’t meant to be traditional, and I opted to simplify my recipe as much as possible.
This quote from Serious Eats may be helpful for you:
“When should I be adding spices to a dish?
You may notice (and be understandably frustrated) that there’s no real rule of thumb when it comes to how and when to use each type of mixture. But it can be a liberating realization: simply put, there is no rule of thumb. Many curries get their characteristic red color from a chili-based spice blend, but contain a completely different set of spices in the garam masala, which may be added at the beginning, middle, or end of cooking. Some individual spices may be ground and sprinkled on top just before serving, or it may be a blend. Spices added at the beginning tend to mellow in flavor, while permeating the gravy and coating the meat or vegetables. Those added at the end will retain a sharper pungency.”
Happy cooking!
Hi :-) This look and sound super delicious!
Is it possible to sub the coconut milk for another type of plantmilk? like soymilk, or almond?
I hope you’ll reply :D
Kind regards, Linea
Ps. thank you for all your amazing recipes!
Hey Linea, I haven’t tested any swaps for the coconut milk myself, but you could definitely try almond or soy milk. I think cashew milk might lend a nice creaminess, too. Just be sure to use unflavoured (no vanilla) and unsweetened milk. :) You could also try using half almond milk and half cashew cream (blend soaked cashews with water until smooth). If you try anything out, please report back and let us know how you like it!
Made this tonight. It was amazing!!! In love! Thank you!
This has been one of my favorite meals to make this fall/winter! It has great flavor and never disappoints. Tonight I was debating on even making it because I didn’t have all of the ingredients and I’m so glad I decided to stick with my plan because it turned out great! I didn’t have onion, garlic, sweet potato, or diced tomatoes! So instead I used butternut squash, carrots and used 3/4 cup lentils rather than 1/2 just to use up my bag. I kept all the other ingredient measurements the same – AMAZING!!!! Not only is this recipe delicious – it’s also versatile!! Thanks for another wonderful meal Angela!!
Angela, I just made this last night and oh my goodness! The flavors are heavenly! I absolutely love the combination of butternut squash and red lentils, but the coconut milk gives it this perfect, rich and creamy texture. Thanks for sharing this recipe! It’ll definitely make a reappearance in my household!
I’m making this for a passover celebration tomorrow. We were invited to someone else’s house for the celebration. How do you think this would travel? My thought is to make it up until the chard step, then ask to use the stove at their house and add the chard at the last minute. My concern is that the green would lose it’s color en route. Is this an unnecessary extra step, or do you think it would be worth it? I just want it to look as pretty as possible, since it’s a potluck.
Thanks.
Hey Julia, I think that’s a great idea. I find sometimes if the chard sits too long, it can get a strange chard-y flavour (or maybe that was just a weird batch I had last time, lol), so adding it fresh might be a nice option. Or you could use kale or baby spinach instead, and add it in advance. I hope this helps!
Oh My Gosh….this one is a winner, I’m cradling your new book, Oh She Glows Every Day….I love the ease of this recipe and the F L A V O R. I’m not joking, I’m bringing this to an Easter dinner invite, this weekend.
Your recipe sounds delicious. I am not able to eat tomatoes or tomato paste. Do you have any suggestions for substitutions or modification of the recipe?
Hey Janet, You can definitely can try leaving out the tomato. I would probably add a bit more broth in its place. Since the tomatoes lend acidity to the soup, you might also find that it needs a little “brightness” added back to it without them. If you find you want to tweak the flavour, you could try adding 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. :)
Love this recipe – just wondering, would there be an alternate to using coconut milk? Thank you!
Hi Alyssa, I haven’t tested any swaps for the coconut milk yet, but I think you could try almond milk or cashew milk (which might lend a nice creaminess, too). Just be sure to use unflavoured and unsweetened milk. Another thing you could try is using half almond milk and half cashew cream (blend soaked cashews with water until smooth). Please let us know if you try anything out!