Fresh and simple vegetarian and vegan recipes

Late Summer Lentil and Butternut Squash Stew

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.

1 onion, diced

2 leeks, sliced
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 tsp salt
Fresh cilantro (optional)

  1. Cook onions in oil over low flame until soft and translucent and beginning to brown, about 20 minutes
  2. Add sliced leeks, cook until soft
  3. Add tomatoes, cook a few minutes longer
  4. Add lentils and squash, and cover with water
  5. Add salt
  6. Cook partially covered until lentils and squash are soft (roughly 30-40 min), stir occasionally and add water as needed
  7. Garnish with (optional) fresh cilantro
  8. Enjoy!

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