Winter Squash and Red Lentil Stew Recipe

  • 1 cup red lentils or yellow split peas
  • 4 cups water
  • 1 onion, chopped
  • 1 each mustard seeds, turmeric, ginger, and cumin (1/2 teaspoon each)
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon cayenne
  • 4 cups peeled and diced winter squash (2 pounds)
  • 1 tablespoon lemon juice
  • 1/2 teaspoon Salt
Place the lentils and 2 cups water in a pot and bring to a simmer. Cover loosely and cook until the lentils are tender, about 20 minutes. Braise the onion in 1/2 cup water until soft and translucent, then add the spices, the remaining 1-1/2 cups water, and the diced squash. Cover and cook over medium heat until the squash is tender when pierced with a fork, about 15 minutes. Stir in the lemon juice, cooked lentils, and salt to taste.
Similar Recipes
Hungarian Beef Stew Goulash
6 oz can tomato paste
bay leaves
beef chuck
Oxtail Stew with Beans
bay leaf
dried sage
dry white beans
Easy Oven Stew
black pepper
celery stalks
diced tomatoes
dried basil
garlic pepper blend

Winter Squash and Red Lentil Stew Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2016 Tecstra Systems, All Rights Reserved, RecipeTips.com