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Lentils and vegetables stew


1  butternut squash- peeled and cut into cubes,

2 carrots- peeled and diced,

1 cup of orange lentils, washed and soaked in water for at least 3 hours

1  small onion (optional)

A pinch of Himalayan or Atlantic salt

½  a teaspoon of ground turmeric spice,

1 teaspoon of grounded cumin spice,

a teaspoon of olive oil,

2 cups of hot water.


In a frying pan fry the onion slightly with a drizzle of oil, until it becomes slightly caramelized.

Add lentils, carrots, squash, and spices.

Fill the pan with water until everything is covered.

Cook over medium heat until everything softens.

Lentils and vegetables stew
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