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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.