Butternut squash and lentil stew

1 c. dried brown lentils

64 oz vegetable broth + 24 oz water

1 onion, chopped

2 tbsp garlic, minced

1 tsp dried thyme

1 large carrot, diced

1 tbsp olive oil

2 russet potatoes, washed and diced

1 tsp dried basil

1 tsp dried oregano

1/2 tsp onion powder

1 tsp chili paste

Pumpkin or other squash, about 2 cups. I used one roasted butternut squash I had in the freezer and one medium sweet potato, microwaved and scooped out

Salt and pepper to taste

In a large pot over medium high heat, combine garlic, seasonings, onion and carrot in olive oil and sauté until vegetables begin to soften. Add lentils and stir until lentils are lightly toasted. Add broth, water, potatoes and squash. Simmer until potatoes and lentils are soft. Adjust seasonings to taste. Freezes and reheats well.