Curried French Lentil and Butternut Squash Stew
0
Points®
Total time: 1 hr 20 min • Prep: 25 min • Cook: 55 min • Serves: 8 • Difficulty: Easy
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.
Ingredients
Olive oil
½ tsp(s)
Fresh lemon juice
2 tbsp(s)
Dry lentils
1½ cup(s)
Onion
2 cup(s), chopped
Kosher salt
2 tsp(s), divided
Minced garlic
1 tbsp(s)
Minced ginger
1 tbsp(s)
Curry powder
2 tsp(s), or more to taste
Ground cumin
1 tsp(s)
Ground coriander
1 tsp(s)
Fennel seed
1 tsp(s)
Ground cinnamon
½ tsp(s)
Vegetable broth
4 cup(s)
Water
2 cup(s)
Butternut squash
4 cup(s), diced
Canned drained chickpeas
15 oz, rinsed, drained
Baby spinach
10 oz
Cilantro
2 tbsp(s), fresh, chopped (for garnish)
Lemon
1 wedge(s), cut into 8 wedges
Instructions
1
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.
2
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.
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