Squash and Lentil Stew
Alt.food.vegan/Rocketboy 2000

3 cups butternut squash diced in 1/2 inch cubes
1/2 cup red lentils
2 cups coined carrots
1 cup stewed diced tomatoes (canned tomatoes)
3 tbsp vegetable oil
1 cup diced onion
1 1/4 cups vegetable broth (or 1 1/4 cups water and 1 stock cube)
1/2 tsp ground mace
1 tsp salt

Fry the onion and carrots in oil in a pot over medium heat for 5 minutes, stirring occasionally. Rinse the lentils and pick out the green things. Add the lentils, veggie broth, salt and mace to the pot. Stir and bring to the boil. Turn the heat down to low, cover and simmer for about 20 minutes. Add the tomatoes and squash, stir well, recover and simmer for another 20 minutes until the stew becomes thick and the squash is tender.