Curried French Lentil And Butternut Squash Stew Recipes

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CURRIED FRENCH LENTIL AND BUTTERNUT SQUASH STEW



Curried French Lentil and Butternut Squash Stew image

French green lentils hold their shape better than traditional lentils you see at the store. They stay nice and firm so your soups and stews don't turn to mush.

Categories     Dinner,Lunch

Time 1h20m

Yield 8 servings

Number Of Ingredients 19

0.5 tsp(s) Olive oil
2 tbsp(s) Fresh lemon juice
1.5 cup(s) Dry lentils
2 cup(s) Uncooked onion(s) chopped
2 tsp(s) Kosher salt divided
1 tbsp(s) Minced garlic
1 tbsp(s) Minced ginger
2 tsp(s) Curry powder or more to taste
1 tsp(s) Ground cumin
1 tsp(s) Ground coriander
1 tsp(s) Fennel seed
0.5 tsp(s) Ground cinnamon
4 cup(s) Vegetable broth
2 cup(s) Water
4 cup(s) Uncooked butternut squash diced
15 oz Canned drained chickpeas rinsed, drained
10 oz Fresh baby spinach
2 tbsp(s) Cilantro fresh, chopped (for garnish)
1 item(s) Lemon(s) cut into 8 wedges

Steps:

  • Heat oil in a large nonstick soup pot over medium heat. Add onion and 1 tsp salt; cook, stirring frequently, 5 minutes. Stir in garlic, ginger, cumin, coriander, fennel and cinnamon; cook, stirring a few times, 1 minute. Add broth and water and increase heat to high; bring to a boil. Reduce heat to medium-low and bring to a simmer; stir in lentils. Cover; cook until lentils are tender, 35-40 minutes.
  • Add squash; cook until fork tender, about 5 minutes. Stir in chickpeas and spinach; cover and cook until spinach wilts, 2-3 minutes. Stir in lemon juice and remaining 1 tsp salt; serve garnished with cilantro and lemon wedges.

Nutrition Facts : Calories 55 kcal

CURRIED LENTIL, SQUASH AND APPLE STEW



Curried Lentil, Squash and Apple Stew image

Infused with curry spices and chock-full of wilted spinach, butternut squash and sweet chunks of apple, this unique lentil stew is fragrant and flavorful beyond belief.

Provided by Tara Parker-Pope

Time 1h

Yield 6 servings

Number Of Ingredients 13

2 tablespoons olive oil
1 onion, diced
1 carrot, peeled and diced
3 cloves garlic, minced
1 teaspoon grated fresh ginger
1 tablespoon curry powder
1 1/2 teaspoons sea salt
1/2 cup dried lentils
2 1/2 cups vegetable broth
2 tablespoons tomato paste
3 cups peeled butternut squash (1/2-inch cubes)
1 large unpeeled apple, diced
5 ounces baby spinach

Steps:

  • In a large pot, heat oil over medium-high heat, and sauté onion and carrot until almost soft. Add garlic, ginger, curry and salt, and let cook a few more minutes until fragrant.
  • Stir in lentils, broth and tomato paste. Bring to boil, cover and simmer for 25 minutes. Add squash and apple, cover and simmer for another 25 minutes, or until vegetables and lentils are tender. Remove lid and stir in spinach until wilted. Add salt to taste and serve.

Nutrition Facts : @context http, Calories 173, UnsaturatedFat 4 grams, Carbohydrate 29 grams, Fat 5 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 559 milligrams, Sugar 7 grams

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