Butternut Squash, Chickpea and Lentil Stew

Wintertime in Chicago can easily become and excuse to hibernate and indulge in warm comfort food. A crisp salad and a smoothie just doesn't have the same appeal when it is below freezing outside. Instead, something rich and substantial is usually more appetizing in the wintertime. Unfortunately, the equation of "get out less + eat more" doesn't really set you up well for the warmer weather and skimpier clothes that are inevitably coming at the end of winter. That's why when I find a dish that meets that comfort need and also gets an "A" in the health-department, I'm a happy hibernator.

Here's a lovely dish that is easy to make, hearty, healthy and vegetarian. The heft of the lentils, chickpeas and butternut squash is satisfying enough to please any meat-eater. Simmered with warm spices of cumin and cinnamon paired with a touch of heat from red pepper flakes and topped off with a cool tang of Greek yogurt - this is a dish that you should make a full batch of and keep the rest for leftovers as it re-heats beautifully.

The stew is certainly equipped to stand alone on the dinner table. However, we decided to serve it over a bed of quinoa with wilted spinach. We also added some sliced chicken sausage for contrast. Certainly not necessary but we enjoyed the combination.

Cheers to it almost being swimsuit season!

Butternut Squash, Chickpea and Lentil Stew

serves 4-6

Ingredients:

• 1 teaspoon coconut oil (olive oil works fine as well)
• 1 onion, diced
• 6 cloves of garlic, minced
• 1 Tbsp. tomato paste
• 2.5 teaspoons cumin
• 1/2 teaspoon cinnamon
• salt and freshly ground black pepper, to taste
• 1 can (15 oz) chickpeas, rinsed and drained
• 1 can (28 oz) diced tomatoes
• 2.5 cups organic vegetable or chicken broth
• 1 lb. butternut squash, peeled, seeded and cubed
• 1 cup green lentils, rinsed well
• 1/8 teaspoon saffron, soaked in 1 Tbsp. warm water
• juice of 1/2 a lemon
• 1/4 teaspoon red pepper flakes
• 1/3 cup chopped cilantro (plus additional for garnish)
• Greek yogurt for garnish

Directions:

1. Heat the oil in a medium pot over medium heat. Add the onion and garlic; cook a few minutes or until the onion becomes softened.
2. Stir in cumin, cinnamon, tomato paste, salt and pepper (to taste); cook for a few more minutes until spices are fragrant. Add chickpeas, tomatoes, broth, butternut squash, lentils and saffron. Bring to a boil, then cover, reduce heat and simmer for 15-20 minutes or until butternut squash is tender and lentils are fully cooked.
3. Stir in lemon, red pepper flakes and cilantro. Taste and adjust seasonings as necessary. Garnish with extra cilantro and Greek yogurt, if desired. 

Quinoa with wilted spinach

topped with some sliced chicken sausage

Smothered by the delicious veggie stew and topped with yogurt and cilantro