Ingredients

The following ingredients have 5 Servings
  • 4 tablespoons (60 ml) olive oil
  • 1 cup onion, (finely chopped )
  • 6 cloves garlic, (minced)
  • 2 - 3 mini sweet peppers, ( chopped (about 1/3 cup ))
  • 1 can (14.5 oz) of Hunt’s® fire-roasted tomatoes, (undrained)
  • 1 cup uncooked beluga black lentils, (rinsed and picked over)
  • 1/4 cup uncooked split red lentils, (rinsed and picked over)
  • 5 cups (1200 ml) chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon dry oregano
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon turmeric
  • 1 bay leaf
  • 1 teaspoon salt ((or to taste))
  • 1/4 teaspoon black pepper ((or to taste))
  • 2 cups butternut squash, (chopped into 1/4-inch dices)
  • Cilantro (finely chopped (optional))

Instruction

  • Heat the olive oil in a large saucepan over medium high heat. Add the onions, garlic and peppers. Cook for 3-5 minutes or until soft. Add tomatoes and cook for 3 more minutes.
  • Stir in the uncooked lentils and the chicken stock. Then, add all the spices, bay leaf, salt, and pepper; mix well to incorporate. Bring to a boil, then add butternut squash. Reduce heat to medium-low and simmer, uncovered, for 30 minutes or until lentils are tender.
  • Remove from the heat and sprinkle with fresh cilantro if using. Serve and enjoy!