bell peppers, known as the “holy trinity,” are the base for many Cajun dishes


Onion, celery, and


CAJUN BUTTERNUT


SQUASH AND LENTIL STEW The “holy trinity” of onion, celery, and bell peppers was adapted by the Cajuns from the French combo of celery, onion, and carrots.


PREP TIME 10 MIN. – COOK TIME 25 MIN. READY IN 35 MIN. – SERVINGS 6


1 (14 oz) pkg Nature’s Promise Organic Butternut Squash 2 small bell peppers 2 tbsp vegetable oil ½ cup diced onion ½ cup diced celery 2 tbsp Cajun seasoning


1 tbsp minced garlic 1 (14.5 oz) can diced tomatoes 1 (15 oz) can cooked lentils, drained 1 cup water ¼ cup fresh parsley leaves


STEP 1 Cut the squash into smaller chunks. Seed and finely chop the peppers. STEP 2 In a large pot, heat the oil on medium. Add the onion, celery, peppers, and Cajun seasoning. Cook 5–7 min., until onion is tender, stirring often. Stir in the garlic and cook 1 min. STEP 3 Add the tomatoes (do not drain), squash, lentils, and water. Heat to a boil on high. Reduce heat, cover with lid, and simmer 15–20 min., until squash is tender, stirring occasionally. Season with salt and pepper to taste. Garnish with the parsley.


Per serving: 150 calories, 5g fat, 1g saturated fat, 0mg cholesterol, 193mg sodium, 23g carbohydrate, 7g fiber, 6g sugar, 6g protein


Canned lentils


Pre-cooked lentils cut down on stew


simmering time. Find them in the canned vegetable aisle.


34 October 2019 | www.savoryonline.com


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