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, chopped
Kosher salt
2 tsp, divided
Jarred minced garlic
1 Tbsp
Minced ginger
1 Tbsp
Curry powder
2 tsp, or more to taste
Ground cumin
1 tsp
Ground coriander
1 tsp
Fennel
1 tsp, ground
Ground cinnamon
½ tsp
Vegetable broth
4 cup(s)
Water
2 cup(s)
Dried lentils
1½ cup(s), French variety
Raw butternut squash
4 cup(s), diced
Canned chickpeas (garbanzo beans)
15 oz, rinsed, drained
Baby spinach
10 oz
Fresh lemon juice
2 Tbsp
Cilantro
2 Tbsp, fresh, chopped (for garnish)
Lemon
1 item(s), large, cut into 8 wedges