Virtual Sefer Lori's Butternut and Lentil Stew

I am not vegetarian, but this a v. recipe that I really enjoy. It freezes very well if you omit the tomatoes (it tastes fine without them or you can add them when you reheat the mixture.) Reheat in the micro. I've never frozen family-size portions of this -- just single servings to heat up for lunch -- but it should work fine in a gallon freezer ziploc bag.
Butternut and Lentil Stew
1 can (14 oz.) chicken broth
1 c. dry lentils, rinsed and picked over
1 bay leaf
1 T. olive oil
1 medium onion, chopped
2 garlic cloves, crushed
1 medium butternut squash (2 1/2 lbs.), peeled and cut into 3/4" chunks
1 t. rubbed sage
3/4 t. salt
1/4 t. black pepper
2 plum tomatoes, coarsely chopped
In a 2 quart saucepan, combine chicken broth and enough water to measure
3 c. Stir in lentils and bay leaf; heat to boiling over high heat.
Reduce heat to low; cover and simmer 25 minutes or until lentils are
tender. Set aside.
Meanwhile, in a 12-inch nonstick skillet, heat olive oil over medium
heat until hot. Add onion and garlic and cook 5 minutes, stirring
occasionally. Stir in butternut squash, sage, salt and pepper. Cook,
covered 15 minutes, or until squash is tender, stirring frequently.

Stir lentils with any cooking liquid into squash mixture. Discard bay
leaf. Stir in tomatoes. Increase heat to medium-high and cook,
uncovered, 1 minute longer. 4 generous servings