We recently began ordering seasonal organic vegetables, which has given me opportunity to get creative with seasonal ingredients. A bounty of leeks and squash inspired this light and delicate, yet satisfying and nutritious, lentil stew.
Ingredients:
1 onion, diced
2 leeks, sliced
1.5 cups canned crushed/diced tomatoes
1.5 cups canned crushed/diced tomatoes
Oil for sautéing (I used canola)
3 cups red lentils, rinsed
1 big piece winter/butternut squash, peeled and cut into chunks
1 big piece winter/butternut squash, peeled and cut into chunks
1 tsp salt
Fresh cilantro (optional)
Instructions:
Fresh cilantro (optional)
Instructions:
- Cook onions in oil over low flame until soft and translucent and beginning to brown, about 20 minutes
- Add sliced leeks, cook until soft
- Add tomatoes, cook a few minutes longer
- Add lentils and squash, and cover with water
- Add salt
- Cook partially covered until lentils and squash are soft (roughly 30-40 min), stir occasionally and add water as needed
- Garnish with (optional) fresh cilantro
- Enjoy!