Red Lentil and Squash Stew

Yield: about 4 servings

Ingredients:

• 1 tsp Extra virgin olive oil
• 1 sweet onion, chopped (if tolerated)
• 3 garlic cloves, minced
• 1 tbsp turmeric (if tolerated), or more to taste
• 1 carton broth (4 cups)
• 1 cup red lentils
• 3 cups cooked butternut squash
• 1 cup greens of choice
• Fresh grated ginger, to taste (optional)
• Kosher salt & black pepper, to taste (I used about 1/2 tsp salt)

Instructions:

1. In a large pot, add olive oil and chopped onion and minced garlic. Saute for about 5 minutes over low-medium heat.

2. Stir in turmeric and cook another couple minutes. Add broth and lentils and bring to a boil. Reduce heat and cook for 10 minutes.

3. Stir in cooked butternut squash and greens of choice. Cook over medium heat for about 5-8 minutes. Season with salt, pepper, and add some freshly grated ginger to taste.

Note: If you have uncooked butternut to use, check out Martha’s recipe for cooking instructions.

Recipe adapted for the Interstitial Cystitis Diet by Elizabeth Braun, MS, RD from: http://ohsheglows.com/2011/10/05/red-lentil-and-squash-curry-stew/