Recipe of Butternut Squash and Lentil Stew

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 butternut squash, peeled, seeded, and diced
• 1 cup dried green or brown lentils, rinsed and drained
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon smoked paprika
• Salt and black pepper to taste
• Fresh parsley, chopped, for garnish

Directions

1. 1

   Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery. Cook until vegetables are softened (about 5 minutes).

2. 2

   Add minced garlic and cook for an additional 1-2 minutes until fragrant.

3. 3

   Stir in butternut squash, lentils, diced tomatoes (with their juices), and vegetable broth.

4. 4

   Season with cumin, coriander, smoked paprika, salt, and black pepper. Stir to combine.

5. 5

   Bring the stew to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes or until lentils and butternut squash are tender.

6. 6

   Adjust seasoning if needed.

7. 7

   Ladle the stew into bowls and garnish with fresh chopped parsley.

8. 8

   Serve with crusty bread or enjoy as is for a warm and comforting meal.