close

Want more recipes?

Download our recipe app and get hundreds of whole-food, plant-based recipes at your fingertips.

4.7
description
Download the app
Plant-based eating simplified.

Get our weekly meal plans, straight to your inbox.

 Sign up now!
  • Prep-time: / Ready In:
  • Makes 10 cups
  • print/save recipe

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.)
tags:
(3)
4 Comments

Comments (4)

(5 from 3 votes)
Your Rating has been added Your Comment has been added
Add a Comment and/or Rating
Leave a Reply
Recipe Rating
Please provide a rating
Your email address will not be published. Required fields are marked *
You need to provide a comment or rating to submit
Sandra L McQueen10 months ago
Reply
Do you want to report this comment as inappropriate?

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 Cary11 months ago
Reply
Do you want to report this comment as inappropriate?

This is delicious!!

Sandra L McQueen10 months ago
Do you want to report this comment as inappropriate?

I

C Gab1 year ago
Reply
Do you want to report this comment as inappropriate?

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.

Healthy eatingshouldn't be a hassle

With weekly meal plans, Forks Meal Planner takes the hard work out of making nutritious meals the whole family will enjoy.

Get meal planner

Discover finger-lickin’good food with our app

Get inspired! Our chefs add delicious new plant-based recipes every week to keep mealtime exciting and satisfying.

Get the recipe app
Headshot of Sharon Palmer, MSFS, RDN
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.

see more from this author
Forks Meal Planner Free Plan
Free download

Free 5-Day Meal Plan!

Get a taste for healthy, fuss-free meal planning with this free five-day meal plan from Forks Meal Planner!

More from Forks Over Knives

Join our mailing list

Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.

Copy link
CopyCopied
Powered by Social Snap