Winter has arrived and it is time to enjoy some simple stews and soups. I found this recipe in a Family Circle magazine that Mom passed along to us. It is called Squash and Lentil Stew. The hardest part of this meal was the prep work. It involved a lot of cutting up of vegetables. But once that was done, the rest was easy and it was worth it. The stew tasted great! First, you have to dice 3 carrots, 2 ribs of celery, 1 medium onion and 1 medium (peeled) butternut squash. When all of the vegetables are cut up, add some olive oil to a stockpot and heat to medium heat. Add the carrots, onions, and celery and cook for 5 minutes. Add the squash and 2 tbsp. chili powder. Cook another minute. Then you add 1 can chicken broth, 1/2 cup of water and 1 can of diced tomatoes. Stir all of this together. Finally you add 1 1/2 cups of French green lentils and bring everything to a boil. Reduce the heat to a simmer and cook for 40 minutes. Finally, add 3/4 tsp of sea salt and cook for an additional 10 minutes. Then it was ready to serve! Very easy to make, filling and delicious, especially on a cold winter evening!