Curried Lentil, Squash, and Apple Stew |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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From the New York Times Well Blog ... Thanksgiving recipes for 2011. I tweaked this recipe quite a bit, based on ingredients I had in the house at the time. I'm reproducing the recipe, but noting my tweaks. Ingredients:
2 tablespoons olive oil |
1 onion, diced |
1 carrot, peeled and diced |
3 garlic cloves, minced |
1 teaspoon grated fresh ginger |
1 tablespoon curry powder |
1 teaspoon sea salt |
1/2 cup lentils |
2 1/2 cups vegetable broth |
2 tablespoons tomato paste |
3 cups butternut squash (peeled, diced in 1/2-inch pieces) |
1 apple (unpeeled, diced) |
5 ounces spinach |
Directions:
1. Tweaks: (a) Instead of the onion and carrot, I used 1 package of Trader Joe's mirepoix mix (pre-minced onion, celery and carrot). (b) I used Penzey's sweet curry powder). (c) Instead of real vegetable broth, I used Penzey's vegetable soup base. (d) Instead of butternut squash, I used a package of Trader Joe's diced sweet potato. I added the sweet potato when I added the lentils, letting it cook for nearly an hour. (e) Finally, because we're not vegans, I added two links of Trader Joe's hot Italian turkey sausage (diced).
2. In large pot, heat oil; add onion and carrot and saute until softened.
3. Add garlic, ginger, curry powder and salt; saute a few more minutes, or until fragrant.
4. Add lentils, vegetable broth, and tomato paste. Bring to a boil, then reduce heat and simmer about 25 minutes.
5. Stir in squash and apple. Simmer, covered, for another 25 minutes, or until softened.
6. When stew is ready, add spinach and stir until wilted.
7. Add salt to taste.
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