- 1 Tablespoon olive oil
- 1/2 a large onion, diced
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 cup uncooked lentils
- 4 cups water
- 1/4 of a kabocha squash, about 2-3 cups (or pumpkin, butternut squash, etc.)
- 1.5–2 cups diced tomato (1 can, or roasted, or fresh whatever!)
- 1 teaspoon spicy chili powder or cayenne (start with less and see if it is too spicy)
- 1 Tablespoon soy sauce
- salt and pepper to taste (about 1/8-1/4 teaspoon each)
- 4 cups spinach (or other greens), roughly chopped
- Juice of 1 lemon, + wedges for garnish
- Warm the olive oil in a large pot. Add the onions and sauté until soft and fragrant. Add the garlic and cook for about 30 seconds, then add the carrot. Sauté for another minute or so, then add the uncooked lentils and the water.
- Bring to a boil and reduce to a simmer, cooking until lentils are soft, about 25 minutes.
- Meanwhile, chop up your kabocha squash. I recommend nuking it in the microwave for about 1 minute to make it easier to cut (and it cooks faster!)
- When the lentils are done, add the kabocha, tomatoes, chili powder, and soy sauce. Add a little salt and pepper to taste, and let simmer for another 10 minutes, until kabocha is soft. Stir occasionally and adjust seasoning as necessary.
- After about 10-15 minutes, add the spinach (or other greens), and cook just until wilted. Remove from heat and stir in the lemon juice. Serve with additional lemon wedges and chow down immediately.
This freezes well! It’s a great freezer dish. :)
I would say it’s about 5 servings, but depends on how hungry your diners are. :)
- Category: Entree, Stew