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  • Makes 10 cups
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This hearty lentil stew features inky-black beluga lentils prepared with tender delicata squash, earthy mushrooms, and aromatic sage. 

From sharonpalmer.com

By Sharon Palmer, MSFS, RDN,

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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(5 from 3 votes)
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Sandra L McQueen6 months ago
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Wonderful flavor. I didn’t have apple juice so I used applesauce and added some water. And I didn’t have a fresh pepper on hand so I used jarred fire roasted red peppers…very forgiving recipe

Carolyn Blank Cary6 months ago
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This is delicious!!

Sandra L McQueen6 months ago
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I

C Gab10 months ago
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I did substitutions & additions based on what I had on hand, but kept to the overall theme of squash/mushrooms/lentils/sage. It turned out very flavorful and satisfying. Will make again.

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about the author

Sharon Palmer, MSFS, RDN

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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