Red Lentil and Squash Curry Stew
Ingredients
-
1
tsp
Extra virgin olive oil
-
1
cup
sweet onion, chopped
-
3
cloves
garlic, minced
-
1
tbsp
curry powder
-
4
cups
broth (low-sodium)
-
1
cup
red lentils
-
3
cups
cooked butternut squash
-
1
cup
greens of choice
-
to taste
Fresh grated ginger (optional)
-
½
tsp
Kosher salt
-
to taste
black pepper
Instructions
- 1. Sauté the chopped onion and minced garlic in olive oil for about 5 minutes over low-medium heat.
- 2. Stir in the curry powder and cook for another couple of minutes.
- 3. Add the broth and red lentils, bring to a boil, then reduce heat and cook for 10 minutes.
- 4. Stir in the cooked butternut squash and greens, cooking for an additional 5-8 minutes.
- 5. Season with salt, pepper, and freshly grated ginger to taste before serving.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
5g
Total carbohydrates
40g
Total protein
12g
Sodium
300mg
Cholesterol
0mg
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