Sunday, October 21, 2012

Curried Red Lentil and Butternut Squash Stew

There are so many things to do with butternut squash, I couldn't decide how I wanted to make it!  Finally I decided on this recipe from Chloe's Kitchen.  She makes it with apples, which I replaced with brussel sprouts.  I also didn't used the spinach and added navy beans instead.

Here is the recipe, and it is wonderful for this time of year!  (By the way, "this time of year" should normally mean cool and chilly and stuff like that, but it's still about 90 degrees for us, so I like to pretend.)

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 (I used red lentils from Trader Joes)
1 1/2 cups vegetable broth
2 tablespoons tomato paste
3 cups peeled butternut squash, 1/2 inch cubes
1 large unpeeled apple, diced (I used about 6 fresh brussul sprouts, halved and roasted)
5 ounces baby spinach (1/2 can of navy beans in my case)

In a large pot, heat oil over medium-high heat, and saute onions and carrots until almost soft.  Add garlic, ginger, curry, and salt, and 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 apples,] cover, and simmer for another 25 minutes, or until vegetables and lentils are tender.  [Uncover and stir in spinach until wilted.]  Add salt to taste and serve. 

*copied straight from Chloe's Kitchen Cookbook

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