This simple bean stew is a welcoming dish on a chilly night. The peppery lentils are nicely balanced by the deliciously sweet squash and onion, all simmered together in a bubbling stew, creating a warming, comforting dish.
Makes 3-4 Servings
Step By Step Instructions:
Place a small amount of oil, onions and garlic in a heavy pot over medium heat. When the onions begin to sizzle, add a pinch of salt and saute for 1-2 minutes.
Place bay leaf, lentils and water on top of sautéed onions. Bring to a boil over medium heat, uncovered. Add squash, cover and cook until lentils are tender, about 40-45 minutes. Season lightly with sea salt and simmer 5-7 minutes. All liquid should be absorbed and the stew should be creamy. Remove from heat and stir in parsley. Mix well, transfer to a bowl, and serve hot.