Wednesday, October 3, 2012

On My Hearth: Squash and Lentil Stew





Ever since I saw this recipe in Family Circle magazine a couple of weeks ago, I've been dying to make it.  I looove butternut squash and lentils, the addition of southwestern spices makes this dish even more intriguing. 

The only changes I made to the original recipe was in reducing the olive oil; 1 Tablespoon was sufficient. Overall, I was very pleased with the stew, but next time I might actually add a bit more cumin and chili as the seasoning got a bit lost in the other flavors.  Otherwise, a perfect hearty dish for a chilly autumn night! If you're fortunate enough to actually have such a thing, unlike us here in steamy Florida.  sigh.

Note: If you are pressed for time, you might consider peeling/seeding/dicing your butternut squash in advance as that is the only labor-intensive aspect of this recipe.  If, like me, you're rather new to this whole butternut squash thing, the fabulous Kalyn provides some easy directions here. You can also check your produce department for already-diced squash or, at the very least, ask the nice produce manager to cut it in half for you; they're usually quite happy to do so.



Squash and Lentil Stew

Ingredients
  • 3 tablespoons olive oil (I used 1 tablespoon oil, 2 tablespoons vegetable broth)
  • 3 carrots, peeled and diced
  • 2 ribs celery, trimmed and diced
  • 1 medium onion, diced
  • 1 medium butternut squash (about 2 3/4 lbs), peeled, seeded and diced (5 1/2 cups)
  • 2 tablespoons chili powder
  • 1/2 teaspoon ground cumin
  • 1 14 1/2 ounce vegetable broth
  • 1 14 1/2 ounce can diced tomatoes in juice
  • 1 1/2 cups small brown or French green lentils, picked through
  • 3/4 teaspoon salt
  • 1/3 cup cilantro leaves, chopped

Directions

1. Heat oil in a large stockpot or Dutch oven over medium heat. Add carrots, celery and onion and cook 5 minutes. Add squash and season with chili powder and ground cumin. Cook 1 minute.


2. Stir in broth, tomatoes, 1/2 cup water and lentils. Cover and simmer on medium-low heat for 40 minutes, stirring occasionally. Uncover and stir in salt. Simmer, uncovered, an additional 10 minutes. Stir in cilantro and serve.

Makes 6 Servings; 6 Weight Watchers PointsPlus per serving according to Recipe Builder



Enjoy!


2 comments:

  1. Replies
    1. Jessa, how soon can you be in Ormond? I've got a huge pot of it here waiting for you! xoxo

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