Sunday, May 5, 2013

Butternut Squash and Red Lentil Stew


Standard breakfast foods don't work much for me anymore.  With celiac disease and my . overall wish to skip processed foods and reduce animal products, I find I have to be creative and eat whole foods you might not think of for breakfast.

I came up with this the other day and it was so good, and I was so behind in my blogging, that I thought I'd share the recipe.  This dish has lots of fiber and anti-oxidants.

Butternut Squash and Red Lentil Stew
1 t. olive oil
1 small red onion, chopped
2 cloves garlic, chopped
¼ c. shredded carrots, or 1 chopped carrot
2 celery stalks, chopped

¼--- ½ c. dry red lentils, rinsed
1 T. Italian blend seasoning (be sure it is GF if you are gluten-intolerant)
2 c. chicken or veggie broth
2 c. butternut squash, chunked or diced

In soup pot, saute onion in oil until soft; add carrots, celery, and spices, saute another few minutes; then add broth, lentils and squash. Bring to boil, lower heat, add garlic (best to put this in late in the cooking to save as many of the healthy nutrients as possible) and simmer 20 minutes or until all veggies and lentils are soft and cooked. 

You could also change the spices and make with curry powder for an Indian-type stew.  Enjoy in good health!




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