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Monday, September 12, 2016

Curried Lentil Squash and Apple Stew





Tara Parker-Pope  
  Time 1 hour 
 Yield 6 servings 

Infused with curry spices and chock-full of wilted spinach, butternut squash and sweet chunks of apple, this unique lentil stew is fragrant and flavorful beyond belief.

Featured in: Hearty Holiday Main Courses For Vegans.

Ingredients
2 tablespoons olive oil
1 onion, diced
1 carrot, peeled and diced
3 cloves garlic, minced
1 teaspoon grated fresh ginger
1 tablespoon curry powder
1 ½ teaspoons sea salt
½ cup dried lentils
2 ½ cups vegetable broth
2 tablespoons tomato paste
3 cups peeled butternut squash (1/2-inch cubes)
1 large unpeele
d apple, diced
5 ounces baby spinach

Preparation
1. In a large pot, heat oil over medium-high heat, and sauté onion and carrot until almost soft. Add garlic, ginger, curry and salt, and let cook a few more minutes until fragrant.
2. Stir in lentils, broth and tomato paste. Bring to boil, cover and simmer for 25 minutes. Add squash and apple, cover and simmer for another 25 minutes, or until vegetables and lentils are tender. Remove lid and stir in spinach until wilted. Add salt to taste and serve.

From "Chloe's Kitchen"
Nutritional analysis per serving (6 servings)
175 calories; 5 grams fat; 0 grams saturated fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 29 grams carbohydrates; 6 grams dietary fiber; 7 grams sugars; 6 grams protein; 667 milligrams sodium

http://cooking.nytimes.com/recipes/1015382-curried-lentil-squash-and-apple-stew



 

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