Soothing Kharma Stew

Makes 4-5 servings



  • 2 tablespoons coconut oil
  • 1 medium onion, diced
  • 5 to 6 large garlic cloves, minced
  • 1 medium butternut squash, peeled, seeded, and diced (about 4-5 cups)
  • 3 cups low-sodium vegetable broth
  • 1 can coconut milk
  • 1 cup soaked brown lentils
  • 1 cup quinoa, rinsed
  • 2 cups water
  • 3 tablespoons tomato paste
  • 1 1/2 teaspoons ground turmeric
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper
  • 1 1/2 teaspoons pink himalayan sea salt
  • Freshly ground black pepper, to taste
  • 3 teaspoons apple cider vinegar
  • 1 bunch chard, stemmed and finely chopped



  1. To a large pot, add the coconut oil, onion, and garlic. Stir to combine. Increase the heat to medium and sauté for 3 to 5 minutes, until the onion is softened.
  2. Add the squash and and stir to combine.
  3. Add the broth, coconut milk, lentils, tomato paste, turmeric, cumin, chili powder, cayenne, salt, and pepper. Stir well to combine.
  4. Increase heat and bring to a boil. Add quinoa. Reduce the heat to medium, stir again, and simmer uncovered for about 25 minutes, stirring occasionally, until the squash is fork-tender. Reduce the heat if necessary.
  5. Add the apple cider vinegar.
  6. Optional step: Using a handheld immersion blender, blend the stew for only 5 to 10 seconds. This thickens the broth.
  7. Stir in the chard, and cook for another couple minutes until the greens are wilted.
  8. Serve and enjoy!


Adapted from this recipe from Oh She Glows.


Posted on

September 25, 2017

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