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America’s Healthy
Cooking Teacher

Lentils with Squash

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
Ingredient List: 
Extra virgin olive oil
1 red onion, thin half-moon slices 
2 cloves fresh garlic, minced 
1 bay leaf 
1 cup dried lentils, sorted and rinsed 
3 cups spring or filtered water 
2 to 3 cups ½-inch cubes winter squash 
Sea salt or organic soy sauce
3-4 sprigs flatleaf parsley, minced
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.