Butternut Lentil Stew
Lovely stew with lentils and butternut squash.
1 tsp crumbled bay leaf (one)
1/4 tsp ground black pepper
1 tbsp fresh basil, chopped
3/4 tsp salt
1 tbsp olive oil
14 1/2 oz chicken broth
2 cloves garlic, minced
1 <span class="measurestring" title="medium (2-1/2" dia)">medium</span> onion, chopped
2 1/2 lbs butternut squash
2 plum plum tomatoes, coarsely chopped
1 <span class="measurestring" title="cup (8 fl oz)">cup</span> water
1 cup dry lentils, rinsed
In a 2 quart saucepan, combine broth and water. Stir in lentils and a bay leaf.
Bring to a boil over high heat. Reduce heat to low; cover and simmer 25 minutes, or until lentils are tender.
Meanwhile, in a large non-stick skillet, warm olive oil over medium heat until hot.
Add onion and garlic, and sauté 5 minutes. Stir in squash (peeled and cut into 3/4" chunks), herbs, salt and pepper.
Cover and cook for 15 minutes, or until squash is tender, stirring frequently.
Stir lentils and any cooking liquid into squash mixture. Discard bay leaf. Stir in tomatoes.
Cook over medium high heat, uncovered, 1 more minute.
Serve in mugs with pita wedges.
in 1 serving of Butternut Lentil Stew.
, 70% carbs, 19% protein.
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