Butternut Squash Lentil Stew

My first indication that food was something other than what I put in my mouth came when I was just a kid, about twelve years old. At that time I had no idea how much I would fall in love with cooking.  My mom, an avid cook, was determined to teach me the basics early in life. Honestly I think she did it for selfish reasons. She wanted someone else to make dinner every once in a while. Her plan worked. Shortly thereafter I was cooking all the time and even though I didn’t enjoy it as much as I do now I am forever grateful to my mom.

Soup was the first thing I ever made.

I still remember my mom’s voice over my shoulder instructing me to chop vegetables into equal pieces and tuck my fingers to avoid cutting one off.

That day I began to understand food. That day I learned to taste it. That day I started to appreciate the variety of flavors and textures that came along.

My mom’s persistence to feed us a variety of flavors is the reason why I love all cuisines, fearlessly try new foods and appreciate spices and herbs.

I hope you enjoy these lentils as much as Hubby and I did.

I started decorating outside the house this weekend. Fall always gives me the warm and fuzzies. 🙂

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Butternut Squash Lentils

Prep time:  5 mins

Cook time:  45 mins

Total time:  50 mins

Serves: 6

Ingredients

• 3 cups chicken stock
• ¾ cup red lentils
• 1 cup finely chopped kale
• ½ butternut squash, cut into small cubes & roasted
• ½ 15 oz can crushed tomatoes
• ¼ cup frozen lima beans (or frozen green peas)
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tsp crushed red pepper flakes
• 1 tbsp curry powder
• ½ tbs garam masala
• 1 tbsp fresh cilantro, chopped
• salt
• juice of ½ lime

Instructions

1. Preheat oven to 425 degrees. Toss squash with olive oil and salt. Roast about 25 minutes, until soft and lightly browned.
2. Heat olive oil in a Dutch oven (or heavy soup pot). Over medium heat saute onion and garlic about 5 minutes.
3. Stir in red pepper flakes, curry powder and garam masala. Add broth, crushed tomatoes and the lentils, bring to a boil, reduce to simmer and cook for about 10 minutes.
4. Stir in lima beans, kale, cilantro, lime and butternut squash. Check for salt. Cook additional 10 minutes.

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