Pumpkin and Lentil Stew

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.