Curried French Lentil And Butternut Squash Stew Recipes

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.

Time 1h20m

Yield 8 servings

Number Of Ingredients 19

Ingredients

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

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