Sage Lentil Stew with Squash and Mushrooms

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  • Makes 10 cups

This hearty lentil stew features inky-black beluga lentils prepared with tender delicata squash, earthy mushrooms, and aromatic sage. 

From sharonpalmer.com

Ingredients

  • 1 medium delicata squash
  • 1 cup chopped red onion
  • 3 cups sliced fresh cremini mushrooms
  • 1 cup chopped orange sweet pepper
  • 2 tsp. dried sage, crushed
  • 2 cloves garlic, minced
  • ¼ tsp. smoked paprika
  • ¼ tsp. black pepper
  • Sea salt, to taste (optional)
  • 3 cups vegetable stock
  • 1½ cups beluga lentils, rinsed and drained
  • ½ cup unsweetened apple juice

Instructions

  1. Cut squash in half lengthwise; remove seeds. Do not peel. Cut squash into ¼-inch thick slices.
  2. In a large skillet cook squash and onion over medium 2 minutes, stirring occasionally and adding water, 1 to 2 Tbsp. at a time, as needed to prevent sticking. Add the next six ingredients (through black pepper). Cook and stir 2 minutes more. If desired, season with salt.
  3. Stir in stock and lentils. Bring to boiling; reduce heat. Simmer, covered, 20 minutes. Stir in apple juice; simmer, uncovered, 10 minutes more or until mixture is thick and lentils are tender. (If the mixture becomes too dry, gradually add a little water to moisten.)

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about the author

Sharon Palmer

Sharon Palmer, MSFS, RDN, is an award-winning registered dietitian nutritionist, editor, author of The Plant-Powered Diet, blogger at The Plant-Powered Dietitian, and nationally recognized plant-based nutrition expert. She lives outside of Los Angeles with her husband and two sons.

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