Butternut Squash and Lentil stew


INGREDIENTS

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 3 garlic cloves, finely chopped
  • 2 tablespoons tomato paste
  • 2 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1 pound butternut squash, diced
  • 1/2 cup brown lentils
  • 2 cups of gluten-free vegetable stock
  • 1 tablespoon lemon juice (optional)
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