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Squash and Lentil Stew with Apricots

This makes a wonderful filling for stuffed squash. I usually serve it with brown rice or grilled polenta. (8 servings)

  • 1 ½lb. butternut squash
  • 4 cups vegetable stock
  • ¾ cups lentils
  • 1 yellow onion, chopped
  • 2 tsp. minced garlic
  • 1 tsp. ground cumin
  • ½ tsp. ground cinnamon
  • ½ cup dried apricots, cut and soaked in water
  • 1 Tbsp. lemon juice
  • 1 Tbsp. orange juice
  • 2 tsp. salt
  • 1 tsp. black pepper
  • Chopped cilantro for garnish

Peel the squash, cut into 1inch cubes, and blanch it in the vegetable stock until tender. Be careful not to overcook. Cover the lentils with cold water and bring to a boil, turn down to a simmer and cook until tender 20-25 minutes. Again, be careful to not overcook. Drain both the squash and lentils, reserving the stock, and set them aside. Bring the stock to a boil and reduce by half. Add the onion to the stock and cook it until it is wilted. Add the garlic, spices and then the apricots. Cook together 5 minutes and add the reserved lentils and squash. Simmer another 10 minutes. Stir in the lemon and orange juice, salt and pepper. Add more liquid if it is needed. Garnish with chopped cilantro.

Per Serving: Calories: 65 Protein: 2gm Fat: 0gm Carbohydrates: 14gm Sodium: 470mg

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