Fall Dinner Cajun Butternut Squash and Lentil Stew
I found this recipe in a @StopnShop Savory recipe. I am trying to move to a more plant based diet.
Try to find an already prepped squash. Having it already pealed cleaned and cubed will save you so much work. But, if you can't find it you know what to do. Peel the squash, half and scoop out seeds. Then cube 1 inch squares or use frozen.
1- frozen or fresh Butternut Squash
2- bell peppers
1- diced onion
2-diced celery
5 cloves minced garlic
1- can diced tomatoes
2- cups cooked lentils
1/2 cup parsley leaves
Directions:
1. Heat the oil in a large pan and cook 5-7 mins. the onion, celery, peppers and Cajun seasoning (paprika, cayenne, garlic powder, pepper and oregano) and garlic.
2. Add the tomatoes and 1 cup of water, squash, lentils. Boil then simmer 20 mins. Garnish with parsley.
(Optional: serve over rice)
Try to find an already prepped squash. Having it already pealed cleaned and cubed will save you so much work. But, if you can't find it you know what to do. Peel the squash, half and scoop out seeds. Then cube 1 inch squares or use frozen.
1- frozen or fresh Butternut Squash
2- bell peppers
1- diced onion
2-diced celery
5 cloves minced garlic
1- can diced tomatoes
2- cups cooked lentils
1/2 cup parsley leaves
Directions:
1. Heat the oil in a large pan and cook 5-7 mins. the onion, celery, peppers and Cajun seasoning (paprika, cayenne, garlic powder, pepper and oregano) and garlic.
2. Add the tomatoes and 1 cup of water, squash, lentils. Boil then simmer 20 mins. Garnish with parsley.
(Optional: serve over rice)
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