Rustic Squash and Lentil Stew

Ingredients

• ½ cup chopped leek
• 3 garlic cloves, minced
• 1 yellow onion, chopped
• 2 Fresno red peppers, chopped
• 1 Tbsp minced ginger
• 1-2 carrots, sliced in rounds
• 1 cup dried lentils
• 6 cups low-sodium chicken (or vegetable) broth
• 2 cups cooked squash chunks, divided
• Salt and pepper, to taste

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