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.
Ingredients:

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)
Instructions:

  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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