Butternut Squash Lentil Stew
Nutritious comfort food
Equipment
- 1 soup pot or dutch oven
Ingredients
- 8 cups vegetable broth
- 2 medium yellow onions chopped
- 4 cloves garlic minced
- 1 tsp dried thyme
- 1 tsp sea salt
- 1/2 tsp black pepper
- 4 medium carrots peeled & chopped
- 8 cups butternut squash peeled & cut into small cubes
- 250 grams dry green lentils
- 1 tbsp olive oil omit if following phase 2 Metabolic Balance
Instructions
- Add olive oil (or a splash of the broth) to a large pot with the onions and garlic. Cook over medium heat for 5 minutes or until the onions have softened.
- Add thyme, salt, pepper and more broth. Cook for another minute.
- Add carrots, butternut squash, and lentils. Stir to combine with onions, garlic and seasonings.
- Add the remaining broth and bring to a gentle boil.
- Cover with a lid and continue to cook for 20 minutes, stirring occasionally.
- Remove the lid and continue to cook for an additional 10 to 15 minutes. Stir often until the stew has reached desired thickness.
- Remove from heat and enjoy.
Notes
Refrigerate leftovers in an airtight container for up to four days or freeze for up to 3 months. Reheat with additional broth if necessary.
You can always add more vegetables. Try celery, mushrooms, kale or peas.
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