1. |
In a 2 quart saucepan, combine broth and water. Stir in lentils and a bay leaf. |
2. |
Bring to a boil over high heat. Reduce heat to low; cover and simmer 25 minutes, or until lentils are tender. |
3. |
Meanwhile, in a large non-stick skillet, warm olive oil over medium heat until hot. |
4. |
Add onion and garlic, and sauté 5 minutes. Stir in squash (peeled and cut into 3/4" chunks), herbs, salt and pepper. |
5. |
Cover and cook for 15 minutes, or until squash is tender, stirring frequently. |
6. |
Stir lentils and any cooking liquid into squash mixture. Discard bay leaf. Stir in tomatoes. |
7. |
Cook over medium high heat, uncovered, 1 more minute. |
8. |
Serve in mugs with pita wedges. |