Rustic Squash and Lentil Stew
Ingredients
- ½ cup chopped leek
- 3 garlic cloves, minced
- 1 yellow onion, chopped
- 2 Fresno red peppers, chopped
- 1 Tbsp minced ginger
- 1-2 carrots, sliced in rounds
- 1 cup dried lentils
- 6 cups low-sodium chicken (or vegetable) broth
- 2 cups cooked squash chunks, divided
- Salt and pepper, to taste
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