Lentil Stew with Butternut Squash
I haven’t done a food post in a really long time, so I thought I would write about one of Judy’s new favorite recipes. “New” being a relative concept – actually she’s been making this regularly for the last couple of months.
My enthusiasm for lentils is kept well under control, but I’ll admit that this stew is delicious. The recipe comes from the New York Times, and you can find it here. Judy has, of course, made many variations on the original.
The recipe posted by the NYT calls for lamb and pumpkin. Judy has made vegetarian versions and also substituted ground lamb. Instead of pumpkin, she uses butternut squash, and I’m sure any winter squash would do.
We also find that we like it when she adds a pinch of hot red pepper and doubles the amount of turmeric, cinnamon, and cumin called for. Also, I like to add a dollop of yogurt (or, if Judy isn’t watching, sour cream).
It’s a good warming meal for cool or cold weather. Give it a try, even if you are not a big fan of lentils.