Spiced French Lentil, Kabocha, and Kale Stew (Vegan)

[CodingQueen]

This is was originally posted by Shannon at nourishingdays.com....CQ

Ingredients:

3 Tablespoons coconut oil
1 medium kabocha squash (buttercup or butternut are good stand-ins)
1 1/2 cups french lentils, soaked in warm water for at least 24 hours (4 cups after soaking)
1 quart stock, chicken or vegetable
1 medium onion, diced
3 garlic cloves, minced
2 cups water
1 bunch kale
1 1/2 teaspoons cinnamon
1/2 teaspoon ground cumin
pinch of cayenne
pinch of cloves
pinch of ground ginger
1/2 can full fat coconut milk (I omit)
1 tablespoon honey (I use 3/4 tsp. Stevia)
sea salt to taste (I use Himalayan salt)
Lots of fresh cilantro

Directions:

Prepare squash: Remove round bottom and top by taking off a thin slice from both ends. Place on flat end and peel either using a very sharp vegetable peeler or your chef’s knife. Cut in half and deseed. Cut squash into 1/4" squares.

In a soup pot over medium heat add coconut oil and saute squash until nice and browned. (Squash does not need to be cooked through at this point.) Remove squash and set it aside.

In remaining coconut oil saute the onion until soft and then add the garlic and saute for one more minute. Pour in the stock and water and turn heat up to bring to a boil. Scrape the bits of browned squash off of the bottom of the pan. Pour in the lentils, return to the boil and then reduce heat to a low simmer. Cover and cook 1-2 hours or until tender.

Meanwhile chop kale into bite-sized pieces. When lentils are cooked through add the reserved squash, kale, cinnamon, cumin, cayenne, cloves, ginger, coconut milk, honey, and sea salt. Allow to simmer, uncovered, an additional 15-20 minutes or until it has reached your desired thickness and flavor. Taste and adjust with sea salt.

Top bowls with lots of torn fresh cilantro and serve warm on a cool day.