Lentil and Butternut Squash Stew
Its cold outside. Super cold. And we’re just getting started. I’m from Egypt, so my thermostat may be a bit off. For example, I think its totally appropriate at this point of the winter to be wearing my long, poofy North-Face jacket. My fellow Bostonians seem to disagree.
What I do love about this time of year (other than the gorgeous fall scenery) is that it is stew season. In my book, there is nothing more comforting than a hearty, warm, healthy stew on a cold day.
We’re currently trying to enjoy the last few farmers markets of the year so I’m always on the lookout for stew recipes that make use of the beautiful fall harvest. This one from Heidi Swanson’s ‘Super Natural Cooking’ was just perfect. I love lentils — so versatile and healthy. And butternut squash isn’t just delicious, but is also low fat and full of nutrients.
I adapted Heidi’s recipe a bit, and made it a 1-pot meal. Make this and enjoy!
- 1 1/4 cups black lentils
- 2 tablespoons organic extra virgin olive oil
- 1 large onion, chopped
- 2 cups diced butternut squash
- 1 can organic crushed tomatoes
- 1 red pepper flakes
- Fresh basil (for garnish)
- Freshly grated parmesan cheese (for garnish)
- Organic extra virgin olive oil (for garnish)
In a large dutch oven, saute the onions until translucent. Add the lentils and 4 cups water and bring to a boil. Cover and cook on low heat until the lentils are fully cooked (about 15/20 minutes or so). Add more water if necessary. Once lentils are cooked, add in the crushed tomatoes, and season to taste with salt and red pepper flakes. Add in the butternut squash and cook for another 10 minutes or so, until the squash is tender.
To serve: sprinkle with fresh basil and freshly grated parmesan cheese. Add fresh basil leaves. (The picture above doesn’t have the garnish) — I was in such a rush to eat this that I took a picture and only later realized I forgot the photograph it in its full glory. Oh well.
Serves 4 – 6.