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