Lentils are one of my favorite ingredients to use in soups and stews so when I saw this recipe from the New York Times, I couldn't wait to try it. I love the idea of combining adding butternut squash and apples to a traditional lentil stew. It makes it perfect for fall and cold nights.
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This is a thick stew. If you prefer more broth, just add more vegetable broth during cooking.
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