Butternut Squash and Lentil Stew
Squash is one of my favorite things about fall. I love it roasted in salads, stuffed with something delicious or in hearty stews or soups. The recipe I am sharing with you today combines it with lentils for protein. This is a hearty dinner that comes together in 30 minutes, and is delicious as well. It is packed with vitamins thanks to the squash, carrots, and spinach I include and the lentils give it a boost of protein along with those carbs. This is my favorite dinner lately, especially when I don’t feel like making something that takes a long time for dinner.
Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.
Combine all ingredients but the spinach in a medium sized pot and bring to a boil. Cover and lower to a simmer, cook for about 20-25 minutes until the lentils are tender. Once the lentils and veggies are tender, add the spinach and stir until it wilts. Remove from heat and serve.
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- Allergen Friendly
- Heart Healthy