This heavy stew came from the October 2012 Family Circle magazine. It contains carrots, celery, onions, tomatoes, lentils and pumpkin seasoned with chili powder, cumin and, in my case, I add some smoked paprika. I wasn't expecting much, but both the Hub and I enjoyed this. It makes a large pot that we ate for two plus nights.
Squash and Lentil Stew
3 tbsp olive oil
3 carrots, peeled and diced
2 ribs celery, trimmed and diced
1 medium onion, diced
5 1/2 cups diced pumpkin or butternut squash
2 tbsp chili powder
1/2 tsp to 1 tsp cumin
1 tsp smoked paprika, optional
1 14.5 oz can chicken broth or vegetable broth
1 14.5 oz can diced tomatoes in juice
1 1/2 cups small brown or French green lentils, picked through
3/4 tsp salt
1/3 cup cilantro leaves, chopped
Heat oil in a large stockpot or Dutch oven over medium heat. Add carrots, celery and onion and cook 5 minutes. Add squash and seasonings. Cook 1 minute.
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.