Autumn Lentil and Butternut Squash Stew

Ingredients

• 1 cup brown lentils, rinsed
• 4 cups butternut squash, peeled and cubed
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 15-oz can diced tomatoes
• 2 cups kale, chopped
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. 1

   In a large pot, combine the lentils, butternut squash, onion, and garlic. Pour in the vegetable broth and diced tomatoes.

2. 2

   Bring the mixture to a boil, then reduce heat and simmer for 20-25 minutes, or until the lentils and squash are tender.