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

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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.