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Kabocha Squash and Lentil Stew
Suddenly, like a light switch turned off, summer is gone. The humidity, mosquitoes, long daylight are a memory that I still long to experience because I am not a cold weather person. But, amidst the increasing darkness and cold that is ushering in Sukkot, I seek warm, nourishing foods. Sukkot is one of my favorite holidays because it’s celebrated outside, deepens our connection with nature and celebrates fall produce. This stew that I created uses some of my favorite ingredients, including kabocha squash and carrots. It’s hearty and can be a full meal on its own. Or, serve it over quinoa or rice. Scroll to the bottom for more of my other Sukkot recipes.
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Kabocha Squash
Sukkot Stew
Ingredients:
1 small yellow onion, finely chopped
2 cloves garlic, minced
4 carrots, chopped
1 kabocha squash (use pumpkin or sweet potatoes if you don’t have kabocha), cut into large bite sized pieces
1.5 cups brown lentils
1 large can (28 oz) chopped tomatoes
32 oz vegetable broth
1/2-1 tsp cinnamon
1/2-1 tsp paprika
1/2-1 tsp schug or harissa
salt and pepper to taste
1 tbsp olive oil
Image may be NSFW.
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Preparation
- In a large cast iron pot, add the olive oil and onions on medium heat. Saute until translucent, about 10 minutes
- In an air fryer oven, partially bake the kabocha for 15 minutes at 400 degrees. You can skip this step but it makes it easier to cut the squash and shortens the stove top time slightly. Once done, carefully remove from the oven once it’s cooled off. Cut off a side or the top. Remove the seeds, cut off the exterior skin and cut into pieces.
- Once the onions are done, add the garlic and carrots and sauté for 5 minutes.
- Add the kabocha squash and mix through thoroughly for a few minutes.
- Add tomatoes, broth, lentils, spices, salt and pepper. Mix well. Bring to a boil and then simmer until the squash and lentils are thoroughly cooked, approximately 30 minutes. Most of the liquid will evaporate but add more water or broth if you want a more soup, not stew, consistency. Add additional spices as needed (ie spicier or sweeter)
B’tayavon v Sukkot Sameach!
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Roasted Apples and Yams with Barberries
Get my other Sukkot recipes:
Couscous and Fall Vegetables
Stuffed Eggplants
Roasted Apples and Yams with Barberries
Stuffed Kabocha Squash
Stuffed Spaghetti Squash
Stuffed Zucchinis
Perennials Roast
