Ingredients

• 8 oz of dried lentil (rinse and drain water)
• 4 tbsp of Fresco Sofrito by DMJ
• 5 cups of water
• 1- 1/2 tsp of salt
• 1 tsp of black pepper, (optional)
• 1 tsp ground turmeric
• 2 tbsp of coconut oil or olive oil
• 3 Celery sticks (cut in one-inch chunks)
• 1 ½ cup of auyama (Kabocha Squash) cut in one-inch chunks.

Directions

1. In a 4-quart saucepan over medium heat, add the oil 2 tablespoons of sofrito and stir.
2. Sauté for 3 minutes, until fragrant.
3. Add the lentils and 3 cups of water.
4. Bring to a boil, then cover and cook over medium heat for 15 minutes.
5. Stir in the celery, salt, black pepper, and turmeric.
6. Cover and continue cooking for 10 minutes over medium heat.
7. Add the squash, reduce the heat slightly, and pour in the remaining water.
8. Cover and cook for an additional 10 minutes, until the vegetables are tender.
9. Remove from heat and let rest briefly before serving.
10. Serve warm with white rice, toasted garlic bread, or sourdough toasted bread with butter

Made with DMj Sofrito, all natural and fresh