Lemony Lentil Kabocha Squash StewSkip to Recipe
Lemony Lentil Kabocha Squash Stew is a cozy winter recipe for any time of the day. It’s very easy and quick to whip up, all you need is a few ingredients to get started. The main powerhouses in this recipe will be the lemon, and spices to make this dish come together. With life being busy there is nothing like having a quick and easy recipe to have in your tool belt.
The big trick for this recipe is to either soak your lentils overnight in filtered water and kombu or buy already sprouted lentils. Which is what I did for this recipe. Therefore the whole meal only took 20 minutes in total.
Benefits of Kabocha Squash:
One cup of Kabocha contains forty calories — twenty calories less than butternut squash.
Kabocha is high in the antioxidant beta-carotene, which is also known as vitamin A. Vitamin A is essential for healthy white blood cells, good immunity, and healthy eyes, skin, and hair. One serving of kabocha squash provides you with 70 percent of your daily vitamin A requirement.
The skin of a kabocha squash is rich in fiber (and you can safely consume the peel), and also a good source of iron, vitamin C, and some B vitamins. Benefits sourced directly from https://www.onegreenplanet.org/vegan-food/all-about-kabocha/.
Sprouted Legumes Benefits:
Beans are also excellent sources of dietary fiber, particularly soluble fiber. This is the type of fiber that’s responsible for providing a greater feeling of satiety because it slows down the transition of food through the stomach and intestines. It also delays the absorption of glucose, which mitigates sudden changes in blood sugar levels, and lowers cholesterol especially low-density lipoprotein (LDL). Benefits sourced directly from https://superhumancoach.com/benefits-of-sprouted-legumes-beans-and-lentils/.
Lemon Lentil Kabocha Squash Stew variations:
You can use any kind of winter squash that you prefer. For example butternut squash, delicata, carrots, or buttercup squash.
- 1 cup sprouted lentils
- 3 cups of filtered water
- 2 cups kabocha squash cut into large chunks (only peel if the squash is not organic)
- 4-6 inches of kombu cut into 1-inch squares
- cumin to taste
- chili powder to taste
- sea salt to taste
- tamari to taste
- black pepper to taste
- garlic herb seasoning to taste
- juice of 1 lemon
- 2 tablespoons of avocado oil (optional to garnish)
- avocado (optional topping)
- sprouted sunflower or pumpkin seeds (optional)
- quinoa or brown rice to serve on the side (optional)
- cilantro or parsley to garnish (optional)
- Slice the kombu 1-inch by 1-inch squares, and place in a heavy pot with a heavy lid. An enameled cast iron works well.
- Add in the filtered water and bring to a boil, add in the lentils for 4-min and boil.
- Turn heat to low and simmer for about 10 minutes.
- Cut your squash into 2-inch pieces, and place in the pot with the lentils for another 10 minutes or until tender.
- Add in your lemon juice and spices last.