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