Curried Lentil, Squash, and Apple Stew

By on
Jump to Recipe keyboard_arrow_down
358 CALORIES 67g CARBS 5g FAT 17g PROTEIN
2
Freestyle™ SmartPoints™ New!
(6 Old SmartPoints™)
(8 PointsPlus®)

Lentils are one of my favorite ingredients to use in soups and stews so when I saw this recipe from the New York Times, I couldn't wait to try it. I love the idea of combining adding butternut squash and apples to a traditional lentil stew. It makes it perfect for fall and cold nights.

videocam Slender Kitchen Videos

The Recipe

Curried Lentil, Squash, and Apple Stew

Adapted from cooking.nytimes.com
PREP TIME: 10 Min
COOK TIME: 50 Min
TOTAL TIME: 1 Hours
  • printPrint Recipe
  • file_downloadDownload PDF

Ingredients

US METRICS
  • 1 tbsp. olive oil
  • 1 U onion, diced
  • 2 U carrots, peeled and diced
  • 2 U celery ribs, diced
  • 3 U cloves garlic, minced
  • 1 tsp. fresh ginger, minced
  • 1 tbsp. curry powder
  • 1 tsp. salt
  • 1 cup dry lentils
  • 6 cups vegetable broth
  • 2 tbsp. tomato paste
  • 4 cups peeled butternut squash, chopped in 1/2 inch cubes
  • 1 U apple, diced
  • 6 cups fresh spinach (or kale)

Like this Recipe? Try our Meal Plans!

  • Weekly Meal Plans
  • Easy Shopping List
  • Healthy, Low Carb, & Vegetarian
  • Nutritional Information and Points

Instructions

(Hide Photos)
1

Heat the olive oil over medium heat. Add the onion, carrots, and celery. Cook for 4-5 minutes until beginning to soften. Add the garlic, ginger, curry powder, and salt. Stir and cook for 1-2 minutes until very fragrant.

2

Add the lentils, vegetable broth, and tomato paste. Bring to a boil and then turn down to a simmer. Cover and let cook for 25 minutes.

3

Add squash and apples. Cover and cook for another 20-25 minutes until lentils and vegetables are tender. Stir in spinach and cook 1-2 minutes until wilted. (If using kale, add it with the squash and apples.)

4

Season with salt and pepper.

Nutritional Facts
Serving Size: 1.5 - 2 cups
Amount Per Serving
Calories 358
Calories from Fat 42
% Daily Value *
Total Fat 5g
7%
Saturated Fat 1g
3%
Monounsaturated Fat 0g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 0mg
0%
Sodium 2148mg
93%
Total Carbohydrate 67g
22%
Dietary Fiber 22g
89%
Sugars 16g
Protein 17g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Nutritional Values provided are estimates only and may vary based on the preparation method.

Notes

This is a thick stew. If you prefer more broth, just add more vegetable broth during cooking.
† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
1 Comment
On Curried Lentil, Squash, and Apple Stew
user image
user image
December 11, 2015 - 12:06
Hi Helen. I calculated the sodium using full sodium broth and tomato paste for this recipe. I would recommend replacing those with lower sodium versions, which will significantly decrease the sodium levels.
Instagram
Did you make this?

Snap a picture and show us what you made on Instagram or Facebook. Tag us using @SlenderKitchen or #slenderkitchen.