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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Curried French Lentil and Butternut Squash Stew Recipe

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This recipe for Curried French Lentil and Butternut Squash Stew 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!
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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