Butternut Lentil Stew

Ingredients

• 1 tsp crumbled bay leaf (one)Nutrition
• 1/4 tsp ground black pepperNutrition
• 1 tbsp fresh basil, choppedNutrition
• 3/4 tsp saltNutrition
• 1 tbsp olive oilNutrition
• 14 1/2 oz chicken brothNutrition
• 2 cloves garlic, mincedNutrition
• 1 medium onion, choppedNutrition
• 1 cup waterNutrition
• 1 cup dry lentils, rinsedNutrition
• 2 1/2 lbs butternut squashNutrition
• 2 plum plum tomatoes, coarsely choppedNutrition

Directions

1. 1In a 2 quart saucepan, combine broth and water. Stir in lentils and a bay leaf.
2. 2Bring to a boil over high heat. Reduce heat to low; cover and simmer 25 minutes, or until lentils are tender.
3. 3Meanwhile, in a large non-stick skillet, warm olive oil over medium heat until hot.
4. 4Add onion and garlic, and sauté 5 minutes. Stir in squash (peeled and cut into 3/4" chunks), herbs, salt and pepper.
5. 5Cover and cook for 15 minutes, or until squash is tender, stirring frequently.
6. 6Stir lentils and any cooking liquid into squash mixture. Discard bay leaf. Stir in tomatoes.
7. 7Cook over medium high heat, uncovered, 1 more minute.
8. 8Serve in mugs with pita wedges.

Nutrition per serving

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