Butternut and Brown Lentils Stew
Prep time: 2 mins
Cook time: 25 mins
Total time: 27 mins
Serves: 4
- ½ medium sized butternut squash, peeled, seeded and cut into 1-inch cubes
- 1 cup brown lentils
- 1 large red onion, chopped
- 4 cups vegetable broth
- 2 tablespoons tomato paste
- pinch of cumin seeds
- 1 tsp brown or black mustard seeds
- 1 tsp salt
- ¼ tsp tumeric and ginger
- ¼ tsp freshly ground black pepper
- 1 can of chickpeas (garbanzo beans)
- 2 handful of fresh spinach
- optional: handful of frozen peas
- Fry the onion with the spices until lightly brown.
- Combine the squash, lentils, onion, broth and tomato paste.
- Cook on medium heat for 20 minutes or until the butternut quash pieces are tender.
- Toss a handful of frozen peas in if you like.
- Then add the spinach, turn off the heat and simmer for another 5 minutes.
- Puree ¾ of it to a thick soup, leaving just some chunky veggies and chickpeas out, that you add back to the stew after blending.
Recipe by Candida Diet Plan at http://candidadietplan.com/brown-lentils-stew/
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