Recipe serves: 4

Curried lentil and butternut squash stew

2 Tbsp oil
2 each medium onion, chopped
1 Tbsp ginger, minced
1 Tbsp garlic, minced
6 cup water
2 Tbsp chicken soup powder
2 tsp Madras yellow curry powder
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground fennel
2 tsp salt
½ tsp cinnamon
cup green lentils
cup butternut squash, cut into ½ in cubes
1 can garbanzo beans (15 oz)
10 oz fresh baby spinach
2 Tbsp lemon juice

Preparation steps:
  1. In a large non-stick pan add the oil and onion and cook on medium heat for 5 minutes. Stir frequently.
  2. Add the garlic and ginger and cook additional 1 minute.
  3. Transfer the onions, garlic, and ginger to a large soup pot. Add the spices with 2 cups of water. Bring to boil and stir well to blend the spices.
  4. Add 4 cups of water and lentils. Bring to boil, reduce heat and cook covered for 20 minutes.
  5. Add butternut squash and cook covered additional 20 minutes.
  6. Stir in the garbanzo beans, spinach and lemon juice. Cooked covered for 3 minutes or until the spinach wilts..

Serving: With herb bread.
Picture of recipe

  • Substitute the butternut squash with carrot
    3 large carrots = 2½ cups