Curried lentil, squash, and apple stew

Ingredients:

  • 2 T olive oil
  • 1 onion, chopped
  • 1 carrot, diced
  • 3 cloves garlic, minced
  • 1 t. fresh ginger, minced
  • 1 tsp curry powder (reduced from original 2 tsp)
  • 3/4 t. sea salt (reduced from original 1 tsp)
  • 1/2 c. dried lentils - MAY WANT TO DOUBLE
  • 2 1/2 c. vegetable broth
  • 2 T tomato paste (or 2 tsp of umeboshi paste)
  • 1 lb butternut squash (cut into 3/4" cubes)
  • 1 large unpeeled apple, chunked
  • 5 oz spinach

THIS RECIPE CAN BE DOUBLED.

Directions:

  1. In a large pot, heat oil over medium heat and saute onion until soft. 
  2. Add garlic, ginger, curry powder and salt.   Cook a few more minutes until fragrant.
  3. Stir in lentils, carrots, broth, and tomato paste.  Bring to a boil and simmer for 25 minutes
  4. Add squash and cook another 15 minutes. NEXT STEP WHEN STARTING TO SOFTEN.
  5. Add apple and cook 10 minutes ( or until apple is tender)
  6. Add spinach and stir in until wilted.

Serve with rice.

 

Servings: 4