Winter Squash Stew

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Ingredients

  • 1 TBS olive oil
  • 1 onion, chopped
  • 2 garlic cloves
  • 1 jalapeno, chopped finely
  • 1 1/2 cups chicken broth
  • 1 can (28 oz) crushed tomatoes
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1/2 – 1 tsp cayenne pepper (to desired heat)
  • 1 can (28 oz) crushed tomatoes
  • 1 can (15 oz) corn, drained
  • 1 1/2 cups lentils, rinsed
  • Parmesan cheese for topping

Directions

Bring 3 cups of water to a boil then add the lentils and simmer for about 10-15 minutes or until tender. Meanwhile, heat the oil and saute the onion, garlic, and jalapeno, until soft, about 4 minutes or so. Stir in the squash, tomatoes, broth, cumin, chili powder and simmer for about 10-15 minutes or until the squash is tender. Add the lentils and bring to a simmer. Season with cayenne pepper to taste. Serve with grated parmesan cheese on each bowl.