Squash and Lentil Stew

By courtneyepowell

Ingredients

• 3 tablespoons olive oil
• 3 carrots, peeled and diced
• 2 ribs celery, trimmed and diced
• 1 medium onion, diced
• 1 medium butternut squash (about 2 3/4 lbs), peeled, seeded and diced (5 1/2 cups)
• 2 tablespoons chili powder
• 1/2 teaspoon ground cumin
• 1 14 1/2 ounce can light and fat-free chicken broth or low-sodium vegetable broth
• 1 14 1/2 ounce can diced tomatoes in juice
• 1 1/2 cups small brown or French green lentils, picked through
• 3/4 teaspoon salt
• 1/3 cup cilantro leaves, chopped

Details

Servings 6

Preparation

Step 1

1. Heat oil in a large stockpot or Dutch oven over medium heat. Add carrots, celery and onion and cook 5 minutes. Add squash and season with chili powder and ground cumin. Cook 1 minute.

2. Stir in broth, tomatoes, 1/2 cup water and lentils. Cover and simmer on medium-low heat for 40 minutes, stirring occasionally. Uncover and stir in salt. Simmer, uncovered, an additional 10 minutes. Stir in cilantro and serve.
Tip

Fiber-rich butternut squash boasts folate and potassium; heart-protecting carotenoids lend it a bright orange color.