Introduction to Lentils*


  • 2 cups peeled and chopped butternut squash
  • 2 cups water or no-sodium vegetable stock
  • 1/2 cup red lentils, rinsed well
  • 3 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 1 small onion, chopped
  • 1 tbsp extra-virgin olive oil
  • 1 to 2 tbsp fresh parsley, chopped (optional)


  1. Combine butternut squash, lentils, onion, carrots, celery, water or vetetable stock, and olive oil in a medium saucepan.
  2. Bring to a boil, cover, and reduce heat. Simmer until vegetables are tender, about 20 minutes. Mash or purée with parsley (if using) to desired consistency.


Makes about 40 ounces.

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