If you're a fan of the menu at this American chain of restaurants which serves a variety of foods such as burgers, steaks, pasta, and seafood then you'll love this collection of copycat recipes.
Butternut Squash and Red Lentil Stew
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serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
2 tablespoons extra virgin olive oil
1 large yellow onion, chopped
2 cloves garlic, finely minced
1 tablespoon tomato paste
2 teaspoons ground cumin
1 tablespoon minced fresh ginger
1 large carrot, peeled and cut into chunks
2 cups butternut squash, peeled, seeded and cubed
1 cup dried chickpeas, soaked overnight and rinsed
1 cup red lentils, picked
4 cups vegetable stock
1 teaspoon salt
To serve
1 lime, cut into wedges
1 tablespoon chopped fresh cilantro
1/2 cup chopped roasted peanuts
salt and freshly ground black pepper, to taste
directions
Heat olive oil in large Dutch oven or heavy pot over medium high heat. Add onion and garlic and cook until soft, about 5 minutes, Stir in tomato paste, cumin, and ginger and cook for one minute.
Stir in remaining ingredients and bring just to a boil over high heat. Reduce heat to medium low, cover and simmer, stirring occasionally, until chickpeas and lentils are tender.
Season to taste with salt and pepper, and serve in bowls with optional garnishes of lime wedges, peanuts and cilantro.
* Alternatively, combine all ingredients in a 6-quart slow cooker, Cover and cook on low 6-8 hours until chickpeas are tender.
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