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.
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- 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)
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.
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.
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.)
Season with salt and pepper.
* 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.
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