1 cup red lentils, picked over 1 carrot, coarsely chopped 1 onion, coarsely chopped 2 cups peeled and cubed butternut squash 1 t salt 1/2 t ground cumin 2 small cloves garlic, crushed 1/2 t turmeric 1 t chopped parsley or cilantro
Cover the lentils with water in a bowl and stir. Drain, rinse and repeat the process until the water is clear. Drain.
Place the lentils in a pot with 3 cups of water and bring to a boil, skimming off any foam that develops on top. Reduce the heat and add the carrot, onion, squash, salt, cumin, garlic and turmeric. Partially cover and cook over low heat until the stew is thick and the lentils are soft, 45 to 60 minutes.
Garnish with the parsley or cilantro and serve.