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, chopped (about 1 1/4 cups)
Sea salt
4 pinch(es), divided (or to taste)
Garlic clove
2 clove(s), thinly sliced
Bay leaf
2 leaf/leaves
Fresh oregano
2 sprig(s), discard stems
Uncooked butternut squash
3 cup(s), cubed, cut into ¾-inch dice
Kale
5 cup(s), Lacinato variety, washed, stems removed, chopped (about 1/2 lb)
Green cabbage
2½ cup(s), shredded, chopped
Dried lentils
1 cup(s), green French variety, picked over for stones (soaked overnight if possible)
Low sodium soy sauce
2 Tbsp, or tamari
Black pepper
2 pinch(es), freshly cracked (or to taste)
Plain low fat Greek yogurt
¼ cup(s)
Chives
2 Tbsp, or scallions, finely minced (for garnish; optional)
