06 Nov Squash Lentil Stew
Posted at 22:43h
Squash Lentil Stew
Directions for the squash
Wash the squash and poke it 15 – 20 times with a knife.
Place the squash in a steaming basket in a quick cook pot, like Instant Pot.
Add 2 cups of water. Place the lid on the pot with the steam valve closed. Cook on the steam potatoes setting, increasing the cook time to 35 minutes.
Let the squash cool. Cut the squash lengthwise. Spoon the seeds out of each half. Scoop 2 cups of the flesh into a medium pot.
Directions for the stew
Carefully clean through the lentils, removing rocks and sticks.
Wash and drain the lentils. Add them to the pot.
Add 4 ½ cups water, oil, salt, curry powder, ginger powder, chili powder, and bay leaves to the pot. Stir well.
Heat on high to bring to a boil.
Reduced heat to medium. Let simmer for 25 minutes. Stir occasionally, and smoosh large pieces of squash.
Reduce heat to low. Cook for an additional 25 – 30 minutes until the lentils are soft. Stir occasionally.
- Serve with corn bread.
- Garnish with diced green onions.
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