Sage Lentil Stew with Squash and Mushrooms - Forks Over Knives

Ingredients

• 1 medium delicata squash
• 1 cup chopped red onion
• 3 cups sliced fresh cremini mushrooms
• 1 cup chopped orange sweet pepper
• 2 tsp. dried sage, crushed
• 2 cloves garlic, minced
• ¼ tsp. smoked paprika
• ¼ tsp. black pepper
• Sea salt, to taste (optional)
• 3 cups vegetable stock
• 1½ cups beluga lentils, rinsed and drained
• ½ cup unsweetened apple juice