It’s cold and cloudy, so I made stew 🍲

🍲 Toasted Herb Butternut Stew 🌿  

6 plant groups in one bowl 🌱  

Recipe  

• 2 Tbsp olive oil, divided  
• 1 sweet onion, chopped  
• 2 carrots, chopped  
• ½ tsp salt  
• 4 garlic cloves, minced  
• 32 oz butternut squash, cubed
• 1 tsp dried rosemary  
• 1 tsp dried thyme  
• ½ tsp smoked paprika  
• 4 cups vegetable broth  
• 1 can lentils, drained  
• 2 cups chopped kale  
• 2 tsp lemon juice (or apple cider vinegar)  
• Salt + pepper to taste  
• 4 slices whole-grain toast

Steps  

1. Sauté onion, carrots, and salt in 1 Tbsp olive oil until softened (5–7 min).  
2. Lower heat; add remaining 1 Tbsp oil, garlic, herbs and paprika; toast briefly (30 sec) until fragrant.  
3. Stir in squash and broth. Simmer 20–25 min, until squash is tender.  
4. Blend half the stew for a creamy texture (optional).  
5. Add lentils and kale; simmer 5–10 min more, until wilted.  
6. Stir in lemon juice and season with salt + pepper to taste.  

🥖 Serve with whole-grain toast.

Note
I improved the recipe after filming, so there are slight differences in the video.