Butternut Squash Chile Stew
Prep time
Cook time
Total time
Recipe type: Main
Serves: 4
  • 1 tablespoon olive oil
  • 4 cloves garlic, minced
  • 4 cups beef broth
  • ¾ cup dried lentils
  • ½ cup chopped green chile
  • 4 cups butternut squash, peeled and chopped
  • 14 ounces canned diced tomatoes
  1. In soup kettle, saute garlic in oil for about 1 minute. Add beef broth, lentils, and chile. Bring to a boil and simmer 20 minutes.
  2. Add squash and tomatoes. Return to a simmer, and continue cooking for approximately 1 hour, until lentils and squash are tender.
Recipe by at http://cookingwithveggies.com/2013/02/13/squash-stew/