Chilean Red Lentil, Roasted Squash and Corn Oregano Stew

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F.

2. 2

   Place the squash on a baking tray and toss it with 15 ml (1 tbsp) olive oil, 2 g (1/3 tsp) salt, and the black pepper. Roast for 20 to 25 minutes at 220 °C / 425 °F, until tender with browned edges.

3. 3

   While the squash roasts, heat a large pot over medium heat. Add the remaining 15 ml (1 tbsp) olive oil and cook the onion for 5 minutes, until translucent.

4. 4

   Add the garlic and carrot to the pot and cook for 2 more minutes, stirring. Stir in the sweet paprika, dried oregano, and ground cumin, and cook for 30 seconds until fragrant.

5. 5

   Add the rinsed red lentils, corn kernels, hot vegetable broth, bay leaf, and the remaining 4 g (2/3 tsp) salt. Mix well and bring to a gentle boil.

6. 6

   Lower the heat and simmer the stew partially covered for 15 to 18 minutes, stirring occasionally, until the lentils are tender and the broth looks creamy.

7. 7

   Remove the bay leaf. Fold in the roasted squash and stir gently so some pieces break down slightly and thicken the stew.

8. 8

   Turn off the heat, add the chopped fresh cilantro and lemon juice. Adjust salt if needed.

9. 9

   Serve hot, with an extra spoonful of broth over the top to keep the texture rich and spoonable.