For long-term health, it’s a great idea to add more plant-based meals to your week. This vegetarian stew fits the bill.
Lentil and butternut squash stew with Swiss chard
Makes: 7.5 cups
Per serving (1 cup/250 mL): 104 Calories, 0.3 g Total Fat, 0 g Saturated Fat, 0 Trans Fat, 58 mg Sodium, 22.9 g Carbohydrate, 3.7 g Fibre, 7 g Sugars, 3.9 g Protein
Ingredients:
- 1 cup (250 mL) brown or green lentils, rinsed and drained
- One 796 mL (28 fl oz) can no salt added diced tomatoes
- 2 cups (500 mL) no salt-added vegetable broth
- 1 large stalk celery, chopped
- 1 large onion, diced
- 4 large cloves garlic, minced
- 1 cup (250 mL) finely chopped cabbage
- 4 cups (1 L) cubed butternut squash
- 1 tsp (5 mL) turmeric
- ½ – 1 tsp (2-5 mL) freshly cracked pepper
- ½ tsp (2 mL) coriander
- 1 large bunch Swiss chard, rinsed and chopped coarsely
Method:
Place all ingredients into a slow cooker, stir, cover and cook on high for 5-6 hours.
When the squash is soft and the lentils are tender, add the Swiss chard, stir in and let wilt before serving.
Courtesy Mairlyn Smith
www.mairlynsmith.com
@mairlynsmith