The flavors in this recipe are really nice. It is quite hearty and satisfying as a dish.
Curried Lentil & Butternut Squash Stew
Servings 0
Ingredients
- ½ t olive oil or spray
- 2 T fresh lemon juice
- 1 ½ cups dry Puy or green lentils rinse and make sure there's nothing inedible in there
- 2 cups sweet or red onions chopped
- 1 T minced garlic*
- 1 T minced ginger*
- *Or 2 T ginger-garlic paste
- 2 t curry powder or more to taste
- 1 t ground cumin
- 1 t ground coriander
- 1 t fennel seed
- ½ t ground cinnamon
- 4 cups vegetable or chicken broth
- 1 cups water
- 4 cups uncooked butternut squash diced (frozen is good but may not hold shape as well)
- 1 ½ cups cooked chickpeas
- 10 oz fresh baby spinach
- Cilantro for garnish
Instructions
- Heat oil in large non-stick soup pot (or spray) over medium heat. Add onion, cook for 5 minutes. Stir in garlic, ginger, cumin, coriander, fennel and cinnamon; cook, stirring a few times, for 1 minute. Add broth and water and increase heat to high. Bring to boil. Reduce heat to medium-low and bring to a simmer; stir in lentils. Cover and cook until lentils are tender, 30-40 minutes. Check frequently after 25 minutes. OR put ingredients down to water in slow cooker on high for 4-6 hours. OR put it in an electric pressure cooker on Instant Pot and cook for 10 minutes. Use pressure release after another 10 minutes.
- Add squash and cook until for tender, about 5 minutes. Stir in chickpeas and spinach; cover and cook until spinach wilts, 2-3 minutes. Stir in lemon juice and salt to taste. Garnish with cilantro when serving.