Yields about 4 servings.
- 1/2 butternut squash, peeled and cubed
- 1/2 lb brown lentils
- 1 leek
- 1 lb container chicken stock
- 1 tbsp extra virgin olive oil
Chop up the leek, cutting lengthwise then crosswise, disposing of the dark green ends and the bulb. Clean very carefully by running through a strainer and rinsing in a bowl of water, making sure that all dirt is removed.
Coat the bottom of a pot with olive oil (about 1 tbsp). Cook the leeks on medium heat until they start to soften.
Peel and cube half of a butternut squash (or buy a package of pre-cut squash). Add the squash, lentils, salt and pepper to the pot, pour in chicken stock, cover, and let come to a boil. Remove the lid and let simmer until the squash is tender and the lentils are cooked, about 30-40 minutes.