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Lentil stew with rice, carrots, and squash


  • Total Time: 35 mins
  • Yield: 4 1x

Ingredients

Scale
  • 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

  1. In a medium pot, place the lentils with warm water, and cook for about 20 minutes or until soft.
  2. 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).
  3. 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.
  4. In the same pot where the lentils were cooked, add the cooked rice, baked squash and carrots, and the onion mixture. Mix all well.
  5. Cook for about 3 minutes and let it rest.
  6. Serve in a bowl with Parmesan cheese on top.
  • Prep Time: 15 mins
  • Cook Time: 20 mins