Curried Lentil, Squash and Apple Stew
Updated Nov. 10, 2022
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 2tablespoons olive oil
- 1onion, diced
- 1carrot, peeled and diced
- 3cloves garlic, minced
- 1teaspoon grated fresh ginger
- 1tablespoon curry powder
- 1½teaspoons sea salt
- ½cup dried lentils
- 2½cups vegetable broth
- 2tablespoons tomato paste
- 3cups peeled butternut squash (½-inch cubes)
- 1large unpeeled apple, diced
- 5ounces baby spinach
Nutritional analysis per serving (6 servings)
173 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 29 grams carbohydrates; 6 grams dietary fiber; 7 grams sugars; 6 grams protein; 559 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 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.
- Step 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.
Private Notes
Comments
This recipe is delicious. However, I'd put the squash into the broth from the start. After the second 25 minutes my butternut squash cut in 1.5 inch chucks was not nearly cooked, and the spinach was already added, so I've learned for next time!
This is a staple in my kitchen: excellent mix of flavors and reheats well. I generally add extra lentils and make sure there's enough liquid for them.
Did freeze and did reheat well.
The photo of this meal is leading to confusion. The recipe calls for much smaller slices of veg. than shown in the photo. It calls for dice (apple and carrot), and 1/2" for the squash. I added about a 1/2 cup of apple cider--very good!
Made it more of a soup, with more stock. Added potatoes. Apple cider vinegar to finish. Surprisingly tasty!
I have made this several times and it is always delicious. I have used leftover roasted squash cubes and just add them towards the end to warm them up.