Butternut squash, greens, and lentil stew by Daphne Oz
3
Points®
Total time: 1 hr 40 min • Prep: 25 min • Cook: 1 hr 15 min • Serves: 4 • Difficulty: Easy
Don’t swap in other types of lentils for the French variety used. They hold their shape much better than red or regular lentils when boiled and simmered in soups and stews. We streamlined prep work for this recipe by purchasing already cleaned and chopped butternut squash but if you want to prep your own, start with 1 pound (about half a medium butternut squash).
Ingredients
Extra virgin olive oil
2 Tbsp
Uncooked onion
1 medium
Sea salt
4 pinch(es)
Garlic clove
2 clove(s)
Bay leaf
2 leaf/leaves
Fresh oregano
2 sprig(s)
Uncooked butternut squash
3 cup(s), cubed
Kale
5 cup(s)
Green cabbage
2½ cup(s), shredded
Dried lentils
1 cup(s)
Low sodium soy sauce
2 Tbsp
Black pepper
2 pinch(es)
Plain low fat Greek yogurt
¼ cup(s)
Chives
2 Tbsp
Instructions
1
In bottom of a large soup pot, heat oil over medium-high heat. Add onions and a large pinch of salt; sauté until golden brown, 6 to 8 minutes. Add garlic, bay leaves, and oregano; continue to sauté, being careful not to burn garlic, 1 minute. Reduce heat to medium and add squash; stir to coat, allowing squash to take on some flavor, about 3 minutes.
2
Add kale, cabbage, and lentils; fill pot with enough water to cover ingredients by 1 inch of liquid (you can also use vegetable or chicken stock). Add soy sauce or tamari; bring to a boil over high heat. Cover, reduce heat to low, and simmer, skimming any froth that rises to top of pot, about 45 minutes. Season with salt and pepper, as needed. Serve topped with a dollop of yogurt and chives or scallions.
3
Serving size: about 2 ½ cups
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