Name: Sage Lentil Stew with Squash and Mushrooms
Prep time: 20 min
Total time: 40 min
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

Prep-time: 20 minutes / Ready In: 40 minutes
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, Nov 4, 2019

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

Cut squash in half lengthwise; remove seeds. Do not peel. Cut squash into ¼-inch thick slices.
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.
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.)

tags:

gluten-free

(3)

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(5 from 3 votes)

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Sandra L McQueen2 years ago

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 Cary2 years ago

This is delicious!!

Sandra L McQueen2 years ago

C Gab2 years ago

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 is an award-winning registered dietitian nutritionist and editor. She is the author of The Plant-Powered Diet and California Vegan, and she blogs at The Plant-Powered Dietitian. A nationally recognized plant-based nutrition expert, she lives outside of Los Angeles with her husband and two sons. Find her on Twitter and Instagram.

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