Lentils with Butternut Squash and Mushrooms

Name: Lentils with Butternut Squash and Mushrooms
Total time: 30 min
Ingredients: 2 pinches salt; 3 tbsp white wine; 5 oz butternut squash; 4 oz mushroom; 2 tbsp olive oil; 2 1/4 cups water; 1/2 unit onion; 1 small jar canned lentil

ekilu Team

“A hearty plate of legumes is a must now and again. Try out this recipe for lentils with butternut squash and mushrooms. It’s real comfort food! Go for it.”

ingredients

Difficulty

Easy

Time

30'

Fresh ingredients

butternut squash

5 oz

mushroom

4 oz

water

2 ^1/4 cups

onion

1/2 unit

Pantry ingredients

salt

2 pinches

white wine

3 tbsp

olive oil

2 tbsp

canned lentil

1 small jar

Instructions

Cut the butternut squash, and the onion into medium dice. Wash and cut the mushrooms into pieces.

Drain the canned lentils and rinse under running water. Set aside.

Heat a little olive oil in a pan. When hot, add the onion, butternut squash and mushrooms and fry over medium heat for 5 minutes, stirring often so the onion doesn’t burn.

Add the lentils you set aside earlier. Pour in the white wine and cook for several minutes over medium-high until the alcohol evaporates.

After 3–4 minutes, add the water (or broth, if you have some) and turn up the heat. Bring to a boil and then reduce to low. Season with salt and pepper and simmer for 20 minutes.

Next, check the taste and thickness of the stew is to your liking. If so, take off the heat, and serve. Cook for a little longer if you think it needs more flavor.