1 Medium white onion diced
1 Cup of dried Lentils
1 Cup of Zucchini diced
1 Cup of Yellow Squash diced
1 Cup of Eggplant diced
1 Red Bell Pepper diced
1 Yellow Bell Pepper diced
1 Can of White Beans rinsed
I Can of Red Kidney Beans rinsed
1 1/4 Pumpkin
EVOO
2 cups of Vegetable Stock
Dried Basil
Dried Cilantro
Salt and Pepper
1 Tbsp Minced Garlic
Clean pumpkin and add EVOO and roast in the oven till the meat and the skin is soft
On medium heat add EVOO and Garlic, Basil, Cilantro and saute the onions
Add Peppers and saute for about 5 min till onions shows light brown
Add all the vegetables and mix with the onion and Pepper Mix
Add dried Lentils and Vegetable Stock and turn on High heat
Turn heat to low and simmer for 20 - 25 min until lentils are soft
Add Beans
Dice the roasted Pumpkin with the skin at 350 (175 C) till soft and add to your stew
This is perfect to freeze.
