This hearty, savory stew is the perfect dinner as the evenings start getting cooler.
Butternut squash is rich in several anti-inflammatory antioxidants including vitamin C, vitamin E, and the carotenoids – alpha-carotene, beta-carotene, lutein, and zeaxanthin.
Split peas are high in fiber, antioxidants, and micronutrients which all reduce systemic inflammation. They also add protein to this dish.
Yellow Split Pea and Butternut Squash Stew
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 1 red bell pepper, diced
- couple dashes salt
- 3 gloves garlic, minced
- 1½ teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon cayenne pepper
- 4 cups vegetable broth
- 4 cups butternut squash, peeled and cut into ½ inch cubes (equivalent to the yield from a 2lb squash)
- 1 bunch collard greens, chopped
- 1 cup coconut milk
- 1 lime, sliced for serving
- cooked brown rice, cauliflower rice, or a combination for serving
- In a large pot over medium heat, warm the olive oil. Add the onion and red bell pepper, sprinkle with a small amount of salt and cook for about 3-4 minutes, until onions are soft and translucent. Add the garlic, cinnamon, cumin, coriander, and cayenne pepper. Stir together and cook for about 2 minutes.
- Add the vegetable broth and split yellow peas. Bring to a boil, then reduce heat to a simmer. Simmer for 20 minutes.
- Add butternut squash and collard greens. stir, then cover and continue to cook for another 15 minutes, until butternut squash is tender. Add coconut milk and cook an additional 5 minutes.
- Optional step: use immersion blender or potato masher to lightly mash some of the squash and peas. This will add some thickness to the stew.
- Serve over brown rice or cauliflower rice with lime slices on top. The lime juice adds great depth to the flavor.