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
  1. Fry the onion with the spices until lightly brown.
  2. Combine the squash, lentils, onion, broth and tomato paste.
  3. Cook on medium heat for 20 minutes or until the butternut quash pieces are tender.
  4. Toss a handful of frozen peas in if you like.
  5. Then add the spinach, turn off the heat and simmer for another 5 minutes.
  6. 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/