Kabocha Squash & Lentil Stew from The Colorful Family Table Cookbook
Author: 
Recipe type: entree
Cuisine: vegan, gluten-free
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 servings
 
Ingredients
stew
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 3–4 cups vegetable broth
  • 1 cup dried green lentils
  • 1 medium kabocha squash, seeded and cut into 1-inch pieces
  • 1 tablespoon tamari
  • Salt and black pepper, to taste
Optional Accompaniments
  • Cooked Brown Rice
  • Sautéed Greens
  • Sauerkraut
  • Drizzle of tahini
Instructions
  1. Heat the olive oil in a large pot over medium-high heat. Add the onion and garlic and sauté for 5–7 minutes, until the onion is translucent.
  2. Add 3 cups of the vegetable broth, lentils, and squash, cover the pot, and bring everything to a simmer. Let the pot simmer at medium heat for 35–40 minutes, until the lentils are soft, stirring every 10 minutes and adding more broth if the bottom of the pot starts to get dry.
  3. Stir in the tamari, salt, and pepper. Serve warm, with desired accompaniments.
Recipe by The Colorful Kitchen at https://thecolorfulkitchen.com/2019/09/16/kabocha-squash-lentil-stew-from-the-colorful-family-table-cookbook/