Butternut Squash Red Lentil Stew 

Spicy and thick warming fall meal.

In large allclad skillet saute
Onion in olive oil sprinkled with salt
1 whole garlic bulb, pressed
1 T ground coriander
1 T ground cumin
1 T ground turmeric
cayenne pepper to taste

Roast diced butternut squash, if you want it to keep its shape in the final stew. If not, simply simmer it in the liquid.

Roast an eggplant with the squash.
Roast an onion too - they're really sweet this way.

Adter the spices have simmered just a minute add:
1 can diced fire roasted tomatoes from Trader Joes
1 lb red lentils
Cover the pan and let the lentils sweat for 5-10 minutes. This will keep them from falling apart so much when they are tender.

Add:
1 qt chicken stock
Cover again and simmer gently until lentils are soft.


**To serve options:
Serve over the roasted vegetables
small pack coriander, roughly chopped
naan bread
1 heaped tbsp mango chutney
quinoa
brown rice
*puree the whole stew for a thick creamy soup

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