Lentils with Butternut Squash and Peas

Edit

Servings: 4 Prep: 20 min Cook: 505 min Pescetarian Vegan Vegetarian Freezable Homestyle Stovetop Vegetarian Added 5 months ago Updated 5 months ago

Missing nutrition data for: Butternut Squash, Extra Virgin Olive Oil, Frozen Peas, Cumin

Ingredients

1 cup lentils

1 large onion

1 butternut squash ⚠

4 green onions

2 teaspoons fresh parsley

6 tablespoons extra virgin olive oil ⚠

3 cups vegetable broth

1 tablespoon lemon juice

1 cup frozen peas ⚠

¾ teaspoon sea salt, plus more to taste

1 teaspoon ground ginger

½ teaspoon ground black pepper

½ teaspoon cumin ⚠

1. Soak lentils for at least 8 hours.

2. Peel and dice the onion. Cube the butternut squash. Slice the green onions, and mince the parsley.

3. Melt half of the oil in large saucepan over medium-high heat.

4. Add the onion and cook for 5 minutes, or until softened.

5. Add lentils and butternut squash and stir to combine.

6. Add in the vegetable broth, and bring to a boil.

7. Reduce the heat to a simmer and cover, stirring occasionally, until lentils are just tender, about 15-20 minutes.

8. Add the lemon juice, peas, parsley, sea salt, ginger, black pepper, cumin, and remaining oil. Combine well.

9. Stir and continue to heat until the peas are cooked through and the entire dish is hot.

10. Transfer to a serving dish, and top with sliced green onion.