Enjoy hearty goodness in every bit of this delicious stew with red lentils, butternut squash, potatoes, and peas.
Preparation Time
30 mins
Cooking Time
40 mins
Total Time
1 hr 10 mins
Calories
359 Calories
Recipe Instructions
Step 1
Bring 3 cups water, onions, garlic, and 2 bouillon cubes to a boil in a large pot. Add lentils, squash, carrots, white potatoes, and sweet potatoes. If the majority of food is not covered in water, add more water and the corresponding amount of bouillon. Bring to a boil.
Step 2
Lower heat and simmer until potatoes are soft, about 20 minutes. Add celery and simmer for 5 minutes. Add watercress, peas, dill, and soy sauce. Mash some of the potatoes and cook until heated through, 3 to 5 minutes
Ingredients
2 stalks celery, chopped
4 cloves garlic, crushed
4 medium carrots, chopped
3 cups water, or to taste
2 medium onions, peeled and finely chopped
2 cubes vegetable bouillon, or more to taste
4 small white potatoes, peeled and chopped
1 medium sweet potato, peeled and chopped
1 tablespoon gluten-free soy sauce (tamari)
0.25 cup chopped fresh dill
0.5 pound red lentils, rinsed and drained
0.5 medium butternut squash - peeled, seeded, and chopped
