This black bean & butternut squash stew is smoky with a taste of sweet coming from a special hit of cinnamon. Easy and perfect for meal prep.
- 2 tsp olive oil OR 2 tbsp vegetable broth for sautéing
- 1 small red onion (diced)
- 1 rib celery (diced)
- 6 large cloves of garlic (minced)
- 2 tsp ground cumin
- 1 tsp coriander
- 1 1/2 tbsp sweet paprika
- 1 tbsp dry basil
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 2 cups diced butternut squash or sweet potato
- 2 cans black beans (rinsed and drained)
- 1/3 cup red lentils
- 1 15 oz can diced fire roasted tomatoes
- 4 cups vegetable broth
- Bring a large pot up to medium heat on the stove top and add in oil or vegetable broth, onions and celery then sprinkle vegetables with a pinch of salt and cook them down until onion have softened.
- Add in garlic and stir well for a minute, allowing to become fragrant.
- Stir in cumin, coriander, paprika, basil, cinnamon and salt with the vegetables in the pot, allowing seasonings to become fragrant.
- To the pot, add in butternut squash, black beans, canned tomatoes and rinsed red lentils then give the mixture a good stir.
- Pour in your vegetable broth and bring mixture up to a boil, then reduce to a simmer and cook for about 25-30 minutes while stirring on occasion. As the red lentils cook, they will start to breakdown in the stew. This will help the stew thicken, so after cooking time, stir well and wait a few minutes for it to thicken before serving.
If stew is still not thick after waiting on it for a few minutes, use the back of your cooking spoon to mash some of the black beans well and stir.
You can enjoy this stew with some brown rice, avocado and some extra veggies as desired.
Keywords: black beans, butternut squash, stew