Curried Lentil and Butternut Squash Stew

: Curried Lentil and Butternut Squash Soup

With White Rice!

Vegetarian Cuisine again! Packed with nutrients and extremely filling, which is why I went easy on the rice. After all, one cup of rice equals 10 cups of cauliflower! This recipe is extremely easy to make if you already have curry powder. Making curry is so time consuming, though very satisfying in the end. Since time is not what I have right now, ready-made it is.

I also found out that squash can last “almost” forever in the refrigerator. I had leftover squash cut up into big chunks about a month ago and it looked like nothing happened to it. And it tasted just as good. Talk about getting your money’s worth.

The tomatoes, carrots, and onions make it a very earthy meal. An ultimate comfort food. I was done with one bowl of it, but it could easily be paired with a fresh side salad or light meat, such as chicken or fish.

Curried Lentil and Butternut Squash Soup

CURRIED LENTIL AND BUTTERNUT SQUASH STEW

4 tbsp canola oil
2 lbs of butternut squash, cubed
1 medium onion, sliced
10 baby carrots, chopped in half
2 garlic cloves, onions
2 tbsp curry powder
1 tbsp cumin
2 1/2 cups chicken stock
1 cup red or green lentils
salt and pepper to taste

cooked white rice

1. Heat oil in pot and cook squash, onion, carrot, garlic, and some salt. Sautee until vegetables begin to brown, about 12 minutes.

2. Stir in curry powder, cumin, and black pepper. Stir for about 2 minutes.

3. Add chicken stock until it just covers the vegetables. Cover and simmer for about a half hour.

4. Serve with rice!