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Curried French Lentil and Butternut Squash Stew Recipe

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This recipe for Curried French Lentil and Butternut Squash Stew, by , is from Treasured Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Shelley Austin

Category:
Category:

Ingredients:  
Ingredients:  
1/2 tsp olive oil
2 cup(s) uncooked onion(s), chopped
2 tsp kosher salt, divided
1 Tbsp minced garlic
1 Tbsp minced ginger
2 tsp curry powder, or more to taste
1 tsp ground cumin
1 tsp ground coriander
1 tsp fennel seed
1/2 tsp ground cinnamon
4 cup(s) fat free vegetable broth
2 cup(s) water
1 1/2 cup(s) dry lentils, French variety
4 cup(s) uncooked butternut squash, diced
15 oz canned chickpeas, rinsed, drained
10 oz fresh baby spinach
2 Tbsp fresh lemon juice
2 Tbsp cilantro, fresh, chopped (for garnish)

Directions:
Directions:
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.

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.

Number Of Servings:
Number Of Servings:
4-6

 

 

 

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