Ingredients

1 Tablespoon butter

2 teaspoons minced garlic or 4 cloves

2 yellow squash, quartered and sliced

1 cup carrots, sliced

1/2 cup green lentils, rinsed well and drained

1 1/2 cup chicken or vegetable broth

1/4 teaspoon salt

Preparation

  1. Melt butter in a heavy bottomed sauce pot until foaming.
  2. Add garlic and saute until fragrant About 2 minutes..
  3. Add squash and carrots. Cover and cook over medium heat until squash and carrots are becoming tender, about 10 minutes, stirring occasionally.
  4. Add chicken broth and lentils. Mix well. Stir occasionally. Cook over medium heat until lentils are tender, about 15 minutes.
  5. Serve with brown rice, risotto or corn bread. Enjoy!