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Butternut Squash Lentil Stew

5 from 3 reviews
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Ingredients

  • 1 large onion, diced
  • 1 cup celery, chopped
  • 3 cups butternut squash, cut into 3/4 inch cubes
  • 3 cloves garlic, minced
  • 1 1/2 teaspoons cumin
  • 1 tablespoon fresh thyme, chopped
  • 1 teaspoon salt
  • 15 oz can diced tomatoes
  • 2 1/4 cups green lentils
  • 8 cups chicken stock (homemade preferred!)
  • parmesan, for garnish

Instructions

  1. In a dutch oven or large pot, cook the onion and celery over medium low heat for 5 minutes, until translucent. Add in butternut squash, garlic, cumin, thyme, and salt, cooking an additional 5 minutes.
  2. Add in diced tomatoes, lentils, and chicken stock and allow to come to a rolling boil.
  3. Turn heat to a simmer, cover, and cook for 1 hour 30 minutes. Once time has elapsed, remove cover and continue to simmer for an additional hour, until stew is thick and creamy. Makes about 3 quarts.