Curried French Lentil and Butternut Squash Stew

0
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

uncooked onion(s)

2 cup(s), chopped, chopped

kosher salt

2 tsp, divided

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

fat free vegetable broth

4 cup(s)

water

2 cup(s)

dry lentils

1½ cup(s), French variety

uncooked butternut squash

4 cup(s), diced

canned chickpeas

15 oz, rinsed, drained

fresh baby spinach

10 oz

fresh lemon juice

2 Tbsp

cilantro

2 Tbsp, fresh, chopped (for garnish)

lemon(s)

1 medium, 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.
  3. Serving size: 1 c

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