Curried Butternut Squash And Lentil Stew

Ingredients

• 1 onion - small dice
  2 large carrots - peeled, small dice
  3 cloves garlic - minced
  1 t. ginger - minced
  1 T. tomato paste
  1 T. curry powder
  1/2 c. dry lentils
  2 1/2 c. vegetable broth
  1 butternut squash - peeled, medium dice
  2 Fuji apples - medium dice (I left my skin on)
  2 c. fresh spinach leaves
  pinch cayenne pepper
  salt and pepper as needed
  2 T. olive oil
  
  
  Instructions

  • 1
    In a large pot heat the oil to medium high heat. Add the onions and carrots and cover with a lid. Cook for 3-4 minutes, stirring occasionally until the onions are translucent. Keeping the lid on will sweat the vegetables, making them tender without caramelizing!
  • 2
    Add the ginger, garlic, tomato paste, curry powder, and a generous sprinkle of salt and pepper. Cook until fragrant, about 1 minute.
  • 3
    Add the lentils and broth and bring to a boil. Cover and bring to a simmer. Simmer for 25 minutes.
  • 4
    Add the apples and squash, stir, and cover/simmer for 20 minutes or until fork tender. I added about 1/4 c. more broth after adding the apples/squash.
  • 5
    Taste for seasoning. I added a pinch of cayenne for spice and some more salt. Before serving, stir in the spinach until wilted.
  • 6
    Enjoy!!!