Lentil & Squash Stew
All hail the lentil! This stew is hearty and filling, even without meat.
What you need
¼ cup Tessemae’s Balsamic Dressing
1 onion, chopped
2 garlic cloves, minced or 1 Tablespoon Tessemae's Slow Roasted Garlic
coarse salt and fresh ground pepper
8 ounces cremini mushrooms, trimmed and quartered
8 cups vegetable or chicken stock
1 cup dried lentils, rinsed and picked through
1 small butternut squash peeled, seeded and diced
1 teaspoon chopped fresh thyme
What to do
In a large saucepan or pot heat 2 tablespoons of Balsamic Dressing over medium. Add the onion and garlic, season with salt and pepper and cook until tender. Add the mushrooms and cook until beginning to soften.
Stir in the stock, lentils, squash, and thyme. Bring to a boil, reduce to a simmer and cook until lentils are tender, about 25 minutes. Stir in 2 tablespoons more Balsamic Dressing and adjust seasoning with salt and pepper.