Last week, Sarah shared that she cooked squash and lentil stew for her family’s meatless dinner. It sounded so good to me, that I begged her to share it with us. Thanks so much, Sarah! I am delighted to have you posting this week.
Hey there! I am so excited to be sharing a new favorite recipe with you today. When Gina asked me to guest post here, I was thrilled to share another main dish idea to add to your family’s stockpile of vegetarian dishes. This series of hers is THE best. I, for one, know I like to have a few ideas to choose from when it comes to eating meatless on Fridays.
Eating vegetarian on Fridays is a very new practice for myself and my family. My husband and I (and our 3 boys) just came into the Catholic Church this past February, and this practice was one we embraced about two months ago. In our previous Protestant church, we had given up meat several times for the whole of Lent but had never made a practice of doing it throughout the year. For me as the main planner of meals, this definitely comes as a sacrifice. Although we do eat low to no meat several dinners a week, it’s a focused practice for me to remember each Friday that I have to come up with a simple yet hearty meal to feed my family.
Enter squash and lentils. Both are such healthy and filling alternatives to meat. Obviously not the same, they still offer something that fills my house of hungry menfolk. I personally am no big fan of squash, but as we also try to eat as seasonal as we can, this pretty much means Autumn through Winter, you’ll find us eating many squashes (squashii?). =) And I approve of this meal, so that’s saying something.
Anyways, we think this meal is super tasty. Also, it’s easy. As a stay at home mama, I totally appreciate tasty meals that can be thrown in the crock pot, forgotten about for the bulk of the day, only to be served up steaming hot come dinner time. So, ta da, here you are. From my kitchen to yours.
- 1 medium sized butternut squash, peeled and cut in 1” chunks
- 1 red onion, chopped
- 2 cups carrots, sliced - regular carrots add more flavor, but baby carrots work, too
- 2-3 garlic cloves, minced
- 2 ½ cups red lentils
- 1 28 oz. can diced tomatoes
- 3 cups vegetable broth (I’m a huge fan of Better Than Boullion personally)
- 2 tsp oregano
- 2 tsp thyme
- 1 tsp rosemary
- ½ tsp marjoram (optional)
- 2 bay leaves (optional)
- 1 tsp salt
- 1 tsp black pepper
- 2 cups fresh spinach, to be added at end
- Prepare all vegetables as described. Place all ingredients save spinach in 6.5 quart or bigger crockpot, and stir well.
- Cook on low for 6-7 hours or high for 3-4 hours. Stir halfway through if cooking on high to make sure squash is thoroughly cooked.
- Ten minutes before cooking time is done, stir in fresh spinach until cooked. If you want, shred some cheese on top of each serving, and enjoy!