Winter Potluck        Recipe

White Scribbled Underline


– 1 cup green or brown lentils, rinsed and drained – 2 tablespoons olive oil – 1 large onion, diced – 2 carrots, peeled and diced – 2 celery stalks, diced – 3 cloves garlic, minced – 1 teaspoon ground cumin – 1 teaspoon smoked paprika – 1/2 teaspoon ground coriander – 1/4 teaspoon cayenne pepper (optional, for extra heat) – 1 bay leaf – 1 (14.5 oz) can diced tomatoes – 4 cups vegetable broth – 2 cups diced potatoes (such as Yukon gold or red potatoes) – 2 cups diced butternut squash – 2 cups chopped kale or spinach – Salt and pepper, to taste

Prepare Lentils:

Place the rinsed lentils in a pot and cover with water. Bring to a boil, then reduce the heat to a simmer and cook for 15-20 minutes.


Sauté Aromatics:

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened.


Add Spices:

Add the minced garlic, ground cumin, smoked paprika, ground coriander, cayenne pepper (if using), and bay leaf to the pot. Stir well and cook for another 1-2 minutes until fragrant.


Combine Ingredients:

Add the diced tomatoes (with their juices), cooked lentils, vegetable broth, diced potatoes, and diced butternut squash to the pot. Stir to combine.



Bring the stew to a simmer, then reduce the heat to low. Cover and let it simmer for about 20-25 minutes until the potatoes and squash are tender.


Add Greens:

Stir in the chopped kale or spinach and cook for an additional 5 minutes until the greens are wilted.


Season and Serve:

Taste the stew and season with salt and pepper as needed. Remove the bay leaf. Serve hot, garnished with fresh parsley if desired.