Autumn Squash, Mushroom and Lentil Stew
Ingredients
- 2 tablespoon extra virgin olive oil
- 1 onion chopped
- 1 carrot peeled and chopped
- 1 celery stalk chopped
- 2 cloves garlic minced
- ½ lb. or about 1 ½ cups butternut squash cut into about inch small cubes
- 4 oz. mushroom blend rec portobello, oyster, shiitake sliced
- 1 cup green lentils rinsed of any debris
- 4 cups low sodium vegetable broth
- 1 handful freshly chopped parsley
- 2 bay leaves
- coarse salt
- pepper
- freshly grated parmigiano reggiano cheese
Instructions
- In a medium sized soup pot, heat olive oil on medium high heat.
- Add onion, carrots, celery, garlic and pinch of salt and saute for about 5-6 minutes until vegetables begins to soften.
- Add in the mushrooms and saute another 2 minutes.
- Add in the butternut squash and saute another 2-3 minutes.
- Add in the broth, lentils and bay leaves and bring to a boil.
- Lower heat and simmer about 25-30 minutes until lentils and butternut squash have cooked and softened (but not turned to mush).
- Add in chopped parsley and stir.
- Season to taste with salt and pepper.
- Serve with freshly grated parmesan cheese *optional (if vegan omit)
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