Curried Butternut Squash Lentil Stew

Curried Butternut Squash and Lentil Stew

Prep time: 10 min.    Cook time: 50 min.

Ingredients

1 onion – diced small

2 large carrots – peeled and diced small

3 cloves garlic – minced

1 t ginger – minced (I used powder)

1 T tomato paste (I didn’t have paste but did put in can drained diced tomatoes)

1 T curry powder

½ C dry lentils
2 ½ C Vegetable broth (I used chicken broth)
1 butternut squash peeled and medium dices (about 4 cups)
2 Fuji apples – medium diced (I think the apples I used were Cortlands.. but not sure)
2 C fresh spinach leaves
2 T Olive oil
Pinch cayenne pepper

Instructions:

1.       In a large pot heat the oil to medium high heat. Add the onions and carrots and cover with a lid. Cook for 3-4 minutes, stirring occasionally until the onions are translucent. Keeping the lid on will sweat the vegetables, making them tender without caramelizing.

2.       Add the ginger, garlic, tomato paste, curry powder, and a generous sprinkle of salt and pepper. Cook until fragrant, about 1 minute.

3.       Add the lentils and broth and bring to a boil. Cover and bring to a simmer and simmer for about 25 minutes.

4.       Add the apples and squash, stir and cover/simmer for 20 minutes or until fork tender. Add ¼ cup more broth after adding the squash and apples.

5.       Taste for seasoning and stir in spinach until wilted.