Squash and Lentil Stew

As the weather has turned bitter cold for an extended period of time, there’s nothing like a warm, filling (and healthy) stew that soothes the soul.

Lentils are a legume that is fairly new to my pantry.  I’ve always loved beans but never ventured past the typical canned bean, primarily because they are so darn convenient! Since I’m on a journey to add more plant based meals to my life,  I’ve really come to love the lentil for a number of reasons.  First, it’s a healthy option when looking to expand your bean arsenal.  And I love that its small texture gives a mouth-feel of ground beef when added to dishes.  And, lentils do not need to be soaked like most beans and can be cooked in under an hour. That’s an added health benefit since canned beans, although very convenient, contain added sodium that’s not needed.

Speaking of sodium, I have no added salt in this dish.  The cumin and coriander are great flavor boosters along with the adobo sauce. If you feel you need salt you can always salt at the end of the cooking time.

Feel free to substitute! I’ve used butternut squash (you can use sweet potatoes, acorn squash). I’ve also added tahini which is sesame seed paste that gives it a thicker and creamier texture.  Another way to do this is to add some blended chick peas or cannelini beans. Spinach is stirred at the end.  Kale or other greens of choice can be added.

And then there’s the toppings (who doesn’t love the toppings)! I opted for avocado to balance out the subtle heat from the chipotles along with toasted sesame seeds.

Check out the Take Two Lentil Stew Tacos making two meals from this recipe!

1 cup of butternut squash, peeled and diced into half-inch pieces
1 cup of lentils, rinsed
4 cups of vegetable broth or water (more if needed)
1 teaspoon of cumin
1/2 teaspoon of coriander
1/2 teaspoon of onion powder
1 teaspoon of chipotle adobo sauce (add more if you like it hot!)
2 tablespoon of tahini (optional)
1 cup of chopped spinach
Toppings:  Toasted sesame seeds, avacodo, tahini

Add one tablespoon of oil or vegetable broth to a large pot and heat to medium. Add the butternut squash along with the cumin, coriander and onion powder. Stir until coated for one to two minutes.  Add the lentils, vegetable broth and adobo sauce and bring to a boil.  Reduce to low and simmer for 35 to 45 minutes or until the squash and lentils are soft. Stir in the tahini and remove from the heat.  Add chopped spinach.  Finish with toppings.