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Butternut Squash and Lentil Stew with Cumin and Sage
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Course Soup
Cuisine Mediterranean
Servings 4 people

Equipment

  • Large pot
  • Cutting board
  • Knife

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 medium butternut squash, peeled and cut into 1-inch cubes
  • 1 cup dried green lentils, rinsed
  • 1 can (14 ounces) diced tomatoes
  • 4 cups vegetable broth
  • 2 teaspoons ground cumin
  • 1 tablespoon fresh sage, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the onion and cook until it softens, about 5 minutes. Stir in the garlic and cook for 1 minute more.
  • Add the butternut squash cubes and lentils to the pot. Sprinkle in the cumin and stir everything together for 1 minute so the spices coat the vegetables.
  • Pour in the diced tomatoes with their juices and the vegetable broth. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 25 minutes.
  • Stir in the sage, salt, and black pepper. Continue simmering uncovered for 10 more minutes until the lentils are tender and the squash is soft. Taste and adjust salt if needed before serving.

Notes

For a thicker texture, mash a few squash pieces against the side of the pot near the end of cooking. Leftovers store well in the fridge for three days and reheat smoothly with a splash of broth. If fresh sage is unavailable, use 1 teaspoon dried sage added with the cumin instead.
Course: Soup
Cuisine: Mediterranean
Equipment: Large pot, Cutting board, Knife