Squash Stew
Creation time
45 Minutes
Serving Size
10 Servings
Ingredients
- 1 Onion Copped
- 1 Tbsp Avocado Oil
- 2 Cloves Garlic Chopped
- 1 Carrot
- 4 Stalks Celery
- 1 Butternut squash chopped
- 1 Bulb Fennel1 Tbsp Tomato Paste
- 1 tsp Cumin
- 1 tsp Tumeric
- S&P
- 1 Cup Parboiled Rice
- 1/2 Cup Cooked Lentils
- Vegetable Broth -Liquid depends on the amout needed on the brands you choose. Add that amount plus 1 extra cup
Directions
- Heat your oil in your pot. Add your onion and let become translucent. Add your Garlic and cook for 1 min. Add carrots, Celery, squash, fennel. Let this begin to cook 3-4 minutes. Add 1 cup of your broth, stir, and continue to cook with lid on. Once liquid has absorbed add the amount of broth needed to cook your rice. Add your rice and stir. Replace Lid and turn heat to low. Allow the rice to become fully cooked. Squash should be tender.
- Serve on a bed of greens or as is. Add a touch of S&P and enjoy