Curried French Lentil & 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 typically see at the store. They stay nice and firm, so your soups and stews don’t turn to mush. Look for them at a higher end grocery store or an international specialty food store. If you can't get any, it's fine to use regular lentils. The texture of the soup will just vary. To make this hearty meatless stew a meal, serve with an arugula or mixed greens salad drizzled with a balsamic or lemon vinaigrette. And, for a sweet ending, finish the meal with a mix of fresh seasonal fruit.
Ingredients
Olive oil
½ tsp
Uncooked onion
2 cup(s), chopped
Kosher salt
2 tsp
Jarred minced garlic
1 Tbsp
Minced ginger
1 Tbsp
Curry powder
2 tsp
Ground cumin
1 tsp
Ground coriander
1 tsp
Fennel
1 tsp
Ground cinnamon
½ tsp
Vegetable broth
4 cup(s)
Water
2 cup(s)
Dried lentils
1½ cup(s)
Raw butternut squash
4 cup(s)
Canned chickpeas (garbanzo beans)
15 oz
Baby spinach
10 oz
Fresh lemon juice
2 Tbsp
Cilantro
2 Tbsp
Lemon
1 item(s), large
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.
3
Serving size: 1 c
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