Butternut Squash and Red Lentil Stew

It's been cold the past few weeks...really cold...
We've been dealing with nightly temperatures falling below 0 F, and nasty cold winds off the water. Our neighbors up in Boston have had it bad with the snow, and we've been dealing with biting cold served with a side of snow.

Lately when I watch the weather report, I feel like the guy in 'Groundhog's Day' hopefully, almost desperately, asking Phil the weatherman in the hotel hallway if he predicts an early Spring; Phil eyes him condescendingly and answers,

"I predict...March 20th."

Well, yes that's technically the start of Spring but it would be nice to get an early start on the warmer weather! I mean come on, even the birds and squirrels have had enough. The birds in the holly tree outside our upstairs windows are sitting puffed up and tweeting complaints! Poor birdies!

While Spring is still a ways off, there is no better way of dealing with the blustering cold then a nice Hearty Homemade Stew. This quick stew with filling red lentils and sweet butternut squash has just the right amount of spice/ spiciness and is a great healthy comfort food.

Here is my recipe for Hearty Butternut Squash and Red Lentil Stew:

Makes 3-4 Servings

Ingredients:

1/4 cup Olive oil
1 Cup chopped Onions
1 Tblsp Minced Garlic
2 Chili Peppers
1 Butternut Squash Cubed
3/4 Cup Red Lentils
1 Tblsp Ground Coriander
1/2 Tblsp Ground Cumin
1/2 Tbsp Ground Black Pepper
1/2 Cup chopped Fresh Cilantro
Salt
3 Cups Vegetable Stock

Directions:

1.  Heat the oil, add the onions and sauté until soft. Then add garlic, chilis, cumin, coriander, black pepper, and half of the Cilantro. Stir till fragrant.

2. Add the Squash, stir well and cover and let cook on medium about 10 minutes.

3.  Add the lentils and vegetable stock, mix throughly, cover and cook for another 10-15 minutes.

4. Cook until lentils and squash are both softened but not mushy. Add the last bit of cilantro and adjust salt to taste.

ENJOY!

I have added this to My Legume Love Affair #80, hosted by Shaheen at Allotment2Kitchen and
Lisa's Vegetarian Kitchen and Susan's The Well Seasoned Cook.