Red Lentil and Squash Curry Stew
colleent

Red Lentil and Squash Curry Stew

Ingredients

FOR THE TACOS

  • 1 tsp Extra virgin olive oil
  • 1 sweet onion, chopped
  • 3 garlic cloves, minced
  • 1 tbsp good quality curry powder (or more to taste)
  • 1 carton broth (4 cups) I used low-sodium
  • 1 cup red lentils
  • 3 cups cooked butternut squash
  • 1 cup greens of choice
  • Fresh grated ginger, to taste (optional)
  • Kosher salt & black pepper, to taste

Directions

  1. In a large pot, add EVOO and chopped onion and minced garlic. Sautee for about 5 minutes over low-medium heat.
  2. Stir in curry powder and cook another couple minutes. Add both lentils and bring to a boil. Reduce heat and cook for 10 minutes.
  3. Stir in cooked butternut squash and greens of choice. Cook over medium heat for about 5-8 minutes. Season with salt, pepper, and add some freshly grated ginger to taste.  

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