Step 1

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.

Step 2

Add the squash and sweet potato and stir to combine. Add a pinch of salt and continue sautéing for a few minutes longer.

Step 3

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.

Step 4

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.

Step 5

Add the apple cider vinegar to taste. Adjust the other seasonings if desired.

Step 6

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.

Step 7

Stir in the chard, and cook for another couple minutes until the greens are wilted.

Step 8

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.

Step 9

Leftovers will keep in the fridge for up to 5 days, and they freeze beautifully too.