06 Nov Squash Lentil Stew
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| Prep Time | 15 minutes |
| Cook Time | 95 minutes |
| Servings |
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Ingredients
- 1 winter squash (like kuri squash, approximately 2 cups cooked)
- 6 1/2 cups water
- 1/3 cup dried black split lentils
- 1 Tbsp extra virgin olive oil
- 3/4 tsp Celtic sea salt
- 3/4 tsp curry powder
- 1/4 tsp ginger powder
- 1/16 tsp chili powder (or to taste)
- 2 bay leaves
Ingredients
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Instructions
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.
Recipe Notes
Serving Suggestions:
- Serve with corn bread.
- Garnish with diced green onions.