“Introduce your kids to this tasty lentil, coconut and squash stew.”

I have found a yummy substitute for tomatoes in lentil stew. The ingredients in this stew lower the heat in the body (decreasing Pitta).  Yes, it is butternut squash which is a tasty, nutritious, root vegetable that can be stored for two months. In Australia it is considered pumpkin.

Butternut squash has tan-yellow skin and orange fleshy pulp with a compartment of seeds in the blossom end. When ripe, it turns increasingly deep orange, and becomes sweeter and richer. It is a good source of fibre, potassium, magnesium, Vitamin C and A.

And, of course, as whole plant foods, squash generally are also rich in fiber and water, making them both hydrating and good for the gut.

Studies on squash have linked its impact to reducing gastric and duodenal ulcer and general anti-inflammation of the cardiovascular system.


1 small to medium butternut squash

2 cups of spinach

1 cup of lentils

1 cup of coconut milk

3 cups of water

1/4 cup of cut leeks

Your favourite spices (for a mild, low pitta stew use only mild spices like cumin, cardamon, turmeric and coriander)

3 slices of ginger (if are pitta is well balanced)

1/8 tsp of Hing

1 tbsp of sunflower or olive oil


Oven bake the squash for about 1 hr with squash cut in half and put in a pan with some water.

Soak lentils if you have time and wash them and add 3 cups of water to begin cooking them on medium heat.

Meanwhile cook the leeks in 1 tbsp of oil in a frying pan and add spices and sauté until fragrant.

Add the leeks to the lentils cooking and 1 cup of coconut milk. Once almost cooked add the spinach and cooked squash (you may only use 1/2 of the squash and can top up the stew at the next meal).







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