Squash and Lentil Stew

This stew is really easy to make, doesn’t require many ingredients, and is incredibly flavorful. I’ll definitely be adding it to my usual repertoire.

It may not look pretty, but it tastes damn good.

Ingredients

butternut squash, peeled and diced

1 small sweet onion, diced

3 large garlic cloves, minced

1 cup red lentils

4 cups vegetable broth

1-2 cups greens (I used spinach)

fresh ginger to taste

lemon juice

salt & pepper

Directions

preheat the oven to 375

toss the squash lightly in olive oil, tumeric, and a pinch of cayenne pepper

roast for 15-20 minutes or until soft

meanwhile, saute the onion and garlic in olive oil over low heat

add the vegetable broth and lentils and bring to a boil

simmer until lentils are cooked (10-15 minutes)

add the roasted squash and cook for several more minutes, stirring

add the greens, grated ginger and a squeeze of lemon juice

stir, and serve

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