Lentil stew

 

It's fall here in Argentina and although it doesn't get NY cold, it still gets pretty chilly. The weather definitely has me craving comfort food. A bowl of mac & cheese, tomato soup with grilled cheese...anything that warms up my belly. 

This lentil stew is perfect. I adapted the recipe from EatLiveRun slightly. I also cook it on the stove top and not a crock pot.What I love about this recipe is that it's filling and has lots of veggies. The garam masala gives it a nice kick. Serve over white or brown rice and have some crispy bread with it if you like.

Ingredients

1 tbsp oil (olive or canola)

2 carrots, chopped

1 medium onion, chopped

3/4 cup scallion, chopped

3-4 cloves garlic, minced

1 butternut squash (cut in half and roast for approximately 45 minutes drizzled with olive oil, garlic and a sprinkle of garam masala)

1 can diced or peeled tomatoes

1 can(drained) or 1 cup(cooked) red lentils

1 can(drained) chickpeas

1 quart vegetable broth

Sea salt(to taste)

Fresh cilantro for serving

Directions

• Heat the oil in a large stock pot over medium high heat. Add the onion and carrot. Saute for about six minutes. 
• Add the minced garlic and scallion. Saute for a few more seconds and then add the garam masala, stirring well to coat.
• Add the chickpeas, tomatoes, red lentils, vegetable broth to the pot. 
• Add the butternut squash, peeled and cubed.
• Bring to a boil…then simmer for about an hour and a half to two hours.The longer it cooks, the thicker it will get. Season with sea salt to taste.

Serve over rice with minced cilantro on top. It lasts in the fridge for about 5 days and freezes well. Feel free to modify the recipe to your liking. Season to taste with more or less garam masala and sea salt.

Let me know how yours comes out!

Until next time, 

Tchau, Tchau!

Posted in: Eat, Healthy, savory