Butternut and Okra Stew with Lentils
Equipment
- 1 Large pot
- 1 sharp knife
- 1 Cutting board
- 1 Wooden spoon
- 1 measuring cup
- 1 set of measuring spoons
Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 clove garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper
- 1 medium butternut squash peeled and cubed
- 1 cup dried red lentils rinsed
- 4 cup vegetable broth
- 1 can diced tomatoes 14 ounces
- 1/2 pound okra trimmed and sliced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoon fresh cilantro chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and cook until translucent.
- Stir in minced garlic, cumin, coriander, turmeric, and cayenne pepper, and cook for 1 minute.
- Add cubed butternut squash and stir to coat with spices.
- Mix in rinsed lentils, vegetable broth, and diced tomatoes.
- Bring the mixture to a boil, then reduce heat to simmer for 20 minutes.
- Add sliced okra, salt, and black pepper, and cook for another 15 minutes until vegetables are tender.
- Remove from heat and let rest for 5 minutes.
- Stir in chopped cilantro before serving.
Notes
When preparing the butternut squash, ensure that it is cut into uniform cubes for even cooking. Rinsing the lentils before adding them to the stew helps prevent any unwanted grit or dust from affecting the texture of the dish. If you prefer a thicker stew, you can mash some of the butternut squash cubes against the side of the pot to release their starches. Adjust the spices according to your taste preference, and feel free to add a squeeze of lemon juice before serving for added brightness.
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