Winter Squash Parsnip and Lentil Stew (Vegan)

“Another experiment I wanted to keep in mind. A simple recipe that results in a rich, creamy slightly sweet and surprisingly flavorful dinner. Lots of vitamin and protein goodness, good for a cold night.”
READY IN:
1hr 45mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

  • 1 large onion, chopped
  • 1 tablespoon olive oil
  • 2 butternut squash, peeled and roughly chopped (I used butternut and carnival squash)
  • 3 parsnips, peeled and coarsely chopped
  • 1 cup dried red lentils, rinsed
  • 6 cups vegetable stock
  • dried herbs (I used 1 tsp sage and 1 tsp parsley)

Directions

  1. Heat oil in large pot over medium heat.
  2. Add onions and saute until soft and starting to brown, about 10 minutes.
  3. Meanwhile, peel squash, chop and scoop out seeds. (You can clean and roast the seeds as you would pumpkin seeds).
  4. Add squash pieces to the pot and stir with onion for a minute or two to heighten flavor.
  5. Pour in vegetable stock, bring mixture to a boil and then reduce heat to gentle simmer for about 20 minutes.
  6. Add parsnip, dried herbs and red lentils, stir to mix and continue simmering for 30 or more minutes. The longer it simmers, the softer the ingredients will become and the thicker the stew.
  7. Optional - Use a potato masher to break up any lumps and ensure a creamy consistency. Serve with a dollop of sour cream or a sprig of parsley.

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