There are many different types of squash available this fall. Take advantage of them by cooking up delicious soups and stews such as this tasty dish.
Squash Stew with Lentils, Rice and Veggies
This is a delicious meal to make on a cool night. Feel free to add more veggies or swap some out for others that you have in your fridge.
I usually hate cutting squash because they are so tough, but I heard that if you put them in the microwave for a few seconds, (I did, 15 seconds) they are easier to cut. Well, I finally tried this little hack, and it worked!
Serves 6
1 tablespoon canola oil
1 onion, chopped small
1 clove garlic, minced
1 acorn squash, peeled, seeded, cut into 1” cubes (about 3 cups)
1 cup carrots, sliced 1/4" thick
1 small zucchini, diced
1 orange bell pepper, seeded and diced
1 can (14 fl oz) diced tomatoes
1/2 cup dried red lentils, rinsed well
1/2 cup brown rice
4 cups chicken stock
1 cup water
1 can garbanzo beans (14 oz), drained and rinsed
1 bay leaf
1 teaspoon ground cumin
1 1/2 teaspoons paprika
3 tablespoons fresh lemon juice
1/2 teaspoon salt
Pepper, to taste
Directions:
In a big pot, add oil and heat on medium-high. Add onion, garlic and squash and saute until onions begin to soften, about 6 minutes.
Add all other ingredients except salt and pepper and mix well. Bring to a boil. Lower temperature and simmer covered for 40 minutes, stirring occasionally.
Season with salt and pepper and serve.
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