Red Lentil and Quinoa Stew with Squash

 

October 5, 2011

By Deb Gleason

 

 

3 cups water

1 vegetable bullion cube

1 squash, cubed (seeds removed)

3 fresh tomatoes chopped or 1 can tomatoes (398ml)

1 onion, finely chopped

3 carrots, sliced

1 cup red lentils

1/2 cup quinoa, rinsed

2 cloves garlic, minced

1 TBSP mild curry powder

 

Add 1 cup of water, chopped onions and boullion cube to a large pot and heat on high until boiling. Reduce heat and simmer 5 minutes. Add remaining ingredients and simmer for 40 minutes or until all the vegetables are soft.

Note: I used organic Potimarron winter squash that came from my garden. You can use any kind of squash in this recipe and if organic you don’t need to remove the skin which is usually the hardest part of the job.