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Rustic Squash and Lentil Stew

Rustic Squash and Lentil Stew

Squash Lentil Stew Recipe

This soup is perfect for a chilly winter evening – hearty, rich and absolutely delicious.
By Kelsey Hilts

Squash Lentil Stew Recipe

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Rustic Squash and Lentil Stew


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  • Author: Kelsey Hilts
  • Total Time: 1 hour
  • Yield: 4-6 1x

Description

This soup is perfect for a chilly winter evening – hearty, rich and absolutely delicious.


Ingredients

Scale
  • ½ cup chopped leek
  • 3 garlic cloves, minced
  • 1 yellow onion, chopped
  • 2 Fresno red peppers, chopped
  • 1 Tbsp minced ginger
  • 12 carrots, sliced in rounds
  • 1 cup dried lentils
  • 6 cups low-sodium chicken (or vegetable) broth
  • 2 cups cooked squash chunks, divided
  • Salt and pepper, to taste

Instructions

  1. Saute the leek, garlic, onion, Fresno reds, carrot and ginger in a large pot coated with olive oil, at medium high, for 5-10 minutes until starting to lightly brown and become tender.
  2. Add the lentils and 4 cups of chicken broth and bring the mixture to a boil.
  3. Cover the pot and let the lentils boil for 15-20 minutes.
  4. In a blender, blend 1 cup of cooked squash chunks with 2 cups chicken broth until smooth.
  5. Add the squash puree to the soup and let the soup continue to simmer until the lentils are fully cooked and tender.
  6. Stir in the squash chunks and let the soup simmer on low until ready to serve.
  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Category: Stew
  • Cuisine: European


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