2 tablespoons oil

1 onion, diced

1/2 cup Gefen Red or yellow lentils

1 and 1/2 pounds stew meat

1 large carrot, diced

1 medium parsnip, diced

1 butternut squash (approximately 1 and 1/2 pounds), peeled and cubed

1/2 teaspoon Pereg Ground Ginger

2 cloves garlic or 2 cubes Gefen Frozen Garlic

1 teaspoon curry powder

salt, to taste

black pepper, to taste

4–6 cups water