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Monday 17 April 2017

Lentil Stew with Butternut Squash

Lentil Stew with Butternut Squash

I am in the land of snow and well the last few days especially ice.  I want something warm, filling, and comforting.  You can add some hot peppers if you like, but for this soup, I usually do not. Can be vegan if you do not add the Parmesan cheese garnish.
1 tablespoon of olive oil
3 large stalks celery, cut into 1/4-inch thick slices
1 large onion, chopped
1 medium carrot, chopped
1 large butternut squash, cut into 1-inch chunks
1 pound brown lentils, rinsed
6 cups vegetable broth
1/2 teaspoon dried rosemary
1/2 teaspoon of basil
1/2 teaspoon of marjoram
Salt and pepper
1 ounce Parmesan cheese, freshly grated, optional
1/4 cup fresh parsley leaves, chopped
1. In a large pot, saute olive oil with celery, carrot, onion, and squash for about 1o minutes.
2. Add the lentils, broth, rosemary, basil, marjoram, salt, and pepper and bring to a boil.
3. When it boils than bring it to a simmer for about 30 minutes, until lentils and vegetables are cooked.
4. Serve and garnish with Parmesan cheese and parsley.

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