Saturday, February 27, 2016

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.

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