Buttery Lentil Stew

Lentils are a great plant-based protein source that is also low in fat and high in fiber.

There are different types of lentils to choose from - red lentils and French green lentils.  Both are similar in taste, however red lentils will become a mashed consistency closer to a split pea, and French lentils will hold their shape better and have a richer, buttery taste.  

With the addition to butternut squash and carrots, they add a touch of sweetness to an already richly flavorful soup.

Ingredients

• 2 C dried french lentils, rinsed and sorted for any stones, etc.
• 3 TBS olive oil
• 8-10 cloves of garlic, medium chopped
• 1 onion, chopped
• 2 C diced butternut squash
• 4 carrots, sliced thin
• 4 celery sticks, sliced thin
• 2 TBS ground cumin
• 1 handful fresh thyme sprigs
• 1 bay leaf
• 6 C low sodium vegetable stock - have more on hand in case you was a more broth-based soup
• salt to taste

Directions

1.  Soak the lentils in a bowl with water for one hour.

2.  In a large stock pot, heat olive oil over medium high heat and add garlic, onion and squash. Stir and cook for about 5 minutes, then add the carrot and the celery. Stir to combine and let it cook for 5-8 minutes.

3.  Add the cumin, thyme, bay leaf, lentils and 6 cups of veggie stock. Stir to combine and bring to a low boil.

4.  Once boiling, turn the temp down to simmer. Cover the pot but leave a little opening for steam to come through.

5.  Let it slowly simmer for 1 hour.

6.  At this point the thyme leaves will have fallen off leaving just the twigs. Remove these as well as the bay leaf and add salt to taste. I use a salt grinder and put about 8-10 grinds of salt in there to start.