Squash and Lentil Stew

Hi,

I'm always looking for a stew that's easy to make, with ingredients that I usually have on-hand. This one might be almost perfect. It heats up well for leftovers, although I think it would benefit from some additional cilantro on reheating to add a pop of color. It's vegetarian also, so we had it with "cheese toast" on the first night and then the second night with baked chicken. It was good both ways.

3 tablespoons olive oil

Heat olive oil in a large stockpot.

3 carrots, diced (I admit it, I didn't peel them)
1 onion, diced
1 green pepper or 2 ribs celery (or live large and add both)

Add the veggies to the oil and cook about 5 minutes.

1 medium squash (you can use butternut, kabocha, or acorn squash) peeled, seeded, and chunked
2 tablespoons chili powder
1 teaspoon cumin seeds or 1/2 teaspoon ground cumin (I used the seeds, I was out of ground)
salt and pepper

If you use kabocha, you don't have to remove all the peel and I would recommend waiting until 20 minutes into the simmering to add. Add the squash and season with spices.  Stir.

1/2 can (14.5 ounce) diced tomatoes
1 cup brown lentils
1.5 cup stock or water with a bouillon cube


Add the tomatoes, lentils, and liquid. Cover and simmer for about 40 minutes. Don't let the squash get too mushy. Check to see if the stew needs more salt or additional liquid.

1/2 cup cilantro leaves

Add the cilantro just before serving to keep the fresh green color.

This stew would go well with brown rice or eaten as is. Although I made the stew just as the summer was waning, the stew would be a welcome fall or winter dish.

Let me know what you think?

Hugs,
Mameekosan