I find it amazing the turnaround I’ve had with legumes, because when I was little I did not like them at all, and it was a “torture” having to sit and eat them at least once a week. And now that I’m an adult I love them, the variety of ways that we can cook them is what I enjoy the best, and I have the challenge to make my kids to also like them. So, I’ve been creating different ways, it has not been easy, because my 4 year old son is in a time when his taste is now more demanding.
Today I bring a simple lentil stew, I hope you enjoy it.
Lentil stew with rice, carrots, and squash
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 mins
- Yield: 4 1x
Scale
Ingredients
- 1 cup of lentils
- 3 cups of warm water
- ½ cup of cooked white rice
- 2 tablespoons of canola oil
- 1 cup of diced squash
- 1 sliced carrot
- ½ diced red onion
- 1 clove of finely minced garlic
- 3 tablespoons of tomato sauce
- Salt, pepper, paprika, oregano, cumin to taste
- ½ cup of Parmesan cheese
Instructions
- In a medium pot, place the lentils with warm water, and cook for about 20 minutes or until soft.
- In a baking tray, place the pieces of squash and carrots with 1 tablespoon of oil. Bake for 20-25 minutes at 350°F (180°C).
- While this is cooking, fry the onion and garlic in a skillet with a tablespoon of oil for about 4 minutes. Then add the tomato sauce and seasonings, and cook for about 3 more minutes.
- In the same pot where the lentils were cooked, add the cooked rice, baked squash and carrots, and the onion mixture. Mix all well.
- Cook for about 3 minutes and let it rest.
- Serve in a bowl with Parmesan cheese on top.
I’ve been living in Chile for 12 years and this is by far my favourite recipe for lentils. Thanks for posting this in both English and Spanish so I can share it with friends and family outside of Chile.