Squash Lentil Stew
Course
Main Dish
Diet
Anti-candida
,
Dairy Free
,
Eggless
,
Gluten Free
,
Lactose Free
,
Nut Free
,
Paleo
,
Rice Free
,
Soy Free
,
Sugar Free
,
Vegan
,
Vegetarian
Cook Method
Quick Cook Pot
,
Stove Top
Prep and Cook Time
Quick Prep
Protein Source
Lentils
,
Plant Protein
Servings
Prep Time
3
15
minutes
Cook Time
95
minutes
Servings
Prep Time
3
15
minutes
Cook Time
95
minutes
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
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.