Savory Butternut Squash Lentil Stew: A Sweet and

Today, I am excited to share a new plant-based recipe that combines sweet and savory flavors in a unique and unexpected way. This dish is perfect for a cozy winter evening or a special gathering with friends and family.

For this recipe, you will need the following ingredients:

• butternut squash (500g, peeled and diced)
• red lentils (200g, rinsed)
• coconut milk (400ml)
• cinnamon (1 tsp)
• curry powder (1 tbsp)
• maple syrup (2 tbsp)
• fresh parsley (for garnish)
• salt and pepper (to taste)

To prepare this dish, start by heating a large pot over medium heat. Add the diced butternut squash and cook until slightly softened, about 5 minutes. Next, add the red lentils, coconut milk, cinnamon, curry powder, and maple syrup to the pot. Stir everything together and bring the mixture to a simmer.

Cover the pot and let the stew cook for about 20-25 minutes, or until the butternut squash is tender and the lentils are cooked through. Season with salt and pepper to taste.

Once the stew is ready, serve it hot, garnished with fresh parsley. This dish is perfect on its own or served over cooked quinoa or rice for a heartier meal.

For this recipe, you will need the following kitchen tools:

• large pot
• knife
• cutting board
• measuring spoons
• stirring spoon

This dish weighs approximately 1200g total and serves 4 people. Each serving is around 300g with an approximate calorie count of 350 per serving.

One clever tip for this recipe is to add a squeeze of fresh lemon juice just before serving to brighten up the flavors and add a touch of acidity to the dish.

I encourage you to give this unique plant-based recipe a try and make it your own by adding your favorite seasonal vegetables or herbs. Enjoy!