Squash, Carrot and Red Lentil Stew

Squash and lentil stewTry this recipe for a healthy, hearty meal with flavours that have a South African twist.  For the original, more authentic-sounding recipe (it’s designed for the slow-cooker if you’re into planning ahead like that – during the week, clearly I’m not) check it out on Eating Well.


1 tbsp olive oil
2 small squash, peeled, seeded and diced
4 heirloom carrots, chopped (I used a combo of yellow and red carrots to add some colour)
2 parsnips, chopped
2 stalks of celery, chopped
1 medium onion, chopped
1 tbsp minced peeled fresh ginger
1 clove garlic, minced
1 1/2 tsp ground cumin
2 tablespoons tomato paste
1 cup red lentils, rinsed
4 cups vegetable broth
freshly ground salt and pepper
4 large leaves of Swiss chard
1/4 cup lime juice
1/4 cup parsley, chopped


1. Add olive oil to a large pot and heat on mediu.  Add squash, carrots, parnsip, onion, tomato paste, ginger, garlic, cumin, salt and pepper and cook until starting to soften, stirring often.

2. Add lentils and broth, cover the pot and bring to a boil.  Cook until vegetables are tender and lentils are falling apart, about 30 minutes.

3. Stir in chard, lime juice and parsley and cook until chard is wilted, 2-3 minutes.

Makes 4-6 servings.

Squash and lentil stew cooking Squash and lentil stew almost doneSquash and lentil stew


4 thoughts on “Squash, Carrot and Red Lentil Stew

  1. This is right up my alley… one pot meals are the way to go these days. Also love the ginger in this. I add ginger in almost everything. (It’s especially good in egg salad… it’s weird, I know.)

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