The Busy Gourmand

Lentil, Wild Rice, and Butternut Squash Stew

If you are looking for a vegetarian alternative to a hearty stew this one fits the bill. By controlling the broth content you get something more akin to a lentil stew than a lentil soup. I recommend a few slices of fresh bread to go with the stew.

1/2 onion in medium dice
2 stalks celery in medium dice
1 carrot in medium dice
2 tablespoons olive oil
4 cups chicken stock
1 cup lentils
3/4 cup wild rice or wild and brown rice mixed
2 cups diced butternut squash, in about 1/2 inch dice
2 bay leaves
3 sprigs of fresh thyme
2 tablespoons chopped cilantro
kosher salt and freshly ground black pepper

Heat the oil in a large pot or dutch oven over medium high heat. Add the onion, celery, and carrot and saute for about 5 minutes. Add the chicken stock, the rice, the lentils, the squash, the bay leaves and the thyme. Heat to a simmer, reduce the heat, cover, and simmer for about 45 minutes. Add the cilantro and cook for another 15 minutes. The stock should largely be absorbed by the ingredients in the pot. If it looks like the lentils may start sticking to the pot add a bit of water. If the mixture looks a bit soupy continue to cook for a few more minutes with the lid off.

This makes four large entree portions.