Lentil & Squash Moroccan Stew

I say this is a stew, but it's not really "soupy" enough to really be a stew...and yet, it's not "dry" enough to not be considered one.  It's great over a whole grain because the grain will soak up all the delicious extra liquid.  Oh yes...and those Moroccan flavors and sweet butternut squash...just yum. Enjoy!

Lentil & Squash Moroccan Stew
Serves 6

• 1 medium red onion, diced
• 2 TBLS minced garlic
• 2 tsp cumin
• 1 tsp cinnamon
• 1 tsp tumeric
• 1 28oz can crushed tomatoes
• 4 cups broth
• 1 1/2 cups dry brown lentils, picked over and rinsed
• 4 cups cubed butternut squash
• 2 TBLS lemon juice, at the end
• Cilantro for garnish
• S&P to taste

-- Saute/steam the onion until sauce.  Add the garlic and heat for 1 minute before adding remaining spices.  Stir for 1-2 minutes until fragrant. 

-- Add tomatoes, broth, lentils and squash.  Bring to a boil, reduce heat, cover and simmer 30-40 minutes until lentils and squash are tender.

-- Add lemon juice and S&P to taste, stir to incorporate.

-- Serve over whole grain or with hearty bread and top with cilantro if desired.

Crockpot: Dump all but lemon and cilantro in, and set to high for 4 hours.