Butternut, Sweet Potato and Lentil Stew

I adapted this delicious Indian flavored stew from Oh She Glows.  This has amazing flavor and you can play with the spices to meet your preference.  The original recipe uses red lentils but I use regular lentils.  Serve this over rice.  So yummy!  -Kristin

2 Tablespoons olive oil
1 medium onion, diced (about 2 cups)
3-4 garlic cloves, minced
3 (or more) cups diced butternut squash
1 large sweet potato, peeled and diced
3 cups vegetable or chicken broth
1 (14 ounce) can diced tomatoes
1 (14 ounce) can light coconut milk
1/2 cup dried lentils, rinsed
1 (6 ounce) can tomato paste
1 1/2 teaspoons ground turmeric
1 1/2 teaspoons ground cumin
1/2 teaspoon chili powder
1/4 (or more) teaspoon cayenne pepper
1 1/2 (or more) teaspoons salt
black pepper, to taste
3 teaspoons apple cider vinegar (or to taste)
5 ounces baby spinach, diced

• Heat oil in a pan and add onion and garlic.  Sauté for 3- 5 minutes until onion is softened.
• Add the squash and sweet potato along with a pinch of salt and sauté a few minutes longer.  
• Add the broth, diced tomatoes, coconut milk, lentils, tomato paste, turmeric, cumin, chili powder, cayenne, salt and pepper.  Stir well to combine.
• Increase heat and bring mixture to a boil.  
• Reduce heat to medium, stir, and simmer uncovered for about 30 minutes until the squash and potato are fork tender.
• Reduce heat to low and add the apple cider vinegar.
• Stir in the spinach.
• Serve over rice.