Name: Squash and Lentil Stew
Prep time: 20 min
Cook time: 56 min
Total time: 76 min
Ingredients: 3 tablespoons olive oil; 3 carrots, peeled and diced; 2 ribs celery, trimmed and diced; 1 medium onion, diced; 1 medium butternut squash (about 2 3/4 lbs), peeled, seeded and diced (5 1/2 cups); 2 tablespoons chili powder; ½ teaspoon ground cumin; 1 14.5 ounce can light and fat-free chicken broth or low-sodium vegetable broth; 1 14.5 ounce can diced tomatoes in juice; 1 ½ cups small brown or French green lentils, picked through; ¾ teaspoon salt; ⅓ cup cilantro leaves, chopped

Stir in broth, tomatoes, 1/2 cup water and lentils. Cover and simmer on medium-low heat for 40 minutes, stirring occasionally. Uncover and stir in salt. Simmer, uncovered, an additional 10 minutes. Stir in cilantro and serve.

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Squash and Lentil Stew

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