Stewed Lentils With Fall Flavors, A One Pot Wonder

If I had to pick what I thought I cooked best, it'd definitely be soups and stews.  For some reason, I find them really easy (and really easy on the clean up front) and people are always asking for my recipes.  Seeing as it's the fall season and soups and stews are perfect for the fall menu, I figured I'd share one of our favorite recipes.

This Lentil Stew is warming, filling, and totally nutritious!

1. In a large saucepot sauté 1 large onion medium dice in 3 tablespoons of olive oil along with ½ teaspoon of sea salt.

2.  Add 2 medium carrots medium dice and 3 large minced garlic cloves.

3.  Saute together until veggies are soft.

4.  Add 2 Field Roast Apple Sausages broken into small pieces (with your fingers) and sauté until cooked/browned.

5.  Add 1 cup french lentils and mix to combine.

6.  Add 1 carton of No Chicken Broth and bring to a boil.

7.  Lower the heat to a simmer and add ½ kabocha squash cut into 1" pieces.

8.  Cover and simmer for 20 minutes.

9.  Uncover, mix, add ½ cup water and cook for another 15 minutes.

10. Serve with Garlic bread (or whatever floats your boat.  Garlic bread totally floats ours'.)

I think I'll make some this weekend.  Maybe with pumpkin in place of kabocha in honor of halloween!  Do any of you have any great recipes halloween worthy worth sharing?!?

PS- I was at a fabulous little shower last night and met some great girls who were asking me 20 questions about veganism and what I eat.  Lentils was actually one of my answers!  If any of you are reading, this recipe is my favorite and full of protein (which is always everyone's first concern;)).