Curried Butternut Squash Lentil Stew
If you want to add more gluten free, dairy free, lacto ovo vegetarian, and vegan recipes to your recipe box, Curried Butternut Squash Lentil Stew might be a recipe you should try. For $1.74 per serving, this recipe covers 36% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 15g of protein, 1g of fat, and a total of 310 calories. This recipe serves 5. It works well as a reasonably priced main course. 12 people were impressed by this recipe. It is brought to you by Running on Real Food. From preparation to the plate, this recipe takes around 50 minutes. If you have white mushrooms, carrot, garlic, and a few other ingredients on hand, you can make it. Autumn will be even more special with this recipe. With a spoonacular score of 99%, this dish is excellent. If you like this recipe, take a look at these similar recipes: Curried Butternut Squash, lentil, and Chicken Stew, Indian Summer Stew: Butternut Squash, Coconut, and Lentil Stew, and Curried Lentil Stew With Celeriac And Squash.
Servings: 5
Preparation duration: 10 minutes
Cooking duration: 40 minutes
Ingredients:
4 cups peeled and cubed butternut squash (1 small/medium or 1/2 a large, 560 g)
2 heaping cups peeled and chopped carrot (about 5 medium carrots, 310 g)
1 tsp each of curry powder, cumin and turmeric2
1 cup green lentils (200 g)
1 tbsp fresh ginger root, minced
3 cloves garlic, minced
salt and pepper, to taste (I used about 1/2 – 1 tsp of each)
5 handfuls fresh spinach (150 g)
2 cups peeled and diced sweet potato (1/2 a large or 1 medium, 300 g)
3 cups vegetable broth
2 cups white mushrooms, chopped (160 g)
2 cups diced white or yellow onion (1/2 a large or 1 medium, 300 g)
Equipment:
pot
Cooking instruction summary:
InstructionsAdd the garlic, onion and ginger to a pot and cook with a splash of water until starting to soften, about 5-10 minutes. Add water as needed if its starting to stick.Stir in the spices and cook for another minute or two.Add the squash, carrot, sweet potato, lentils and broth.Cover and simmer for 20 minutes, stirring occasionally.Mix in the chopped mushrooms, cover and continue simmering for another 5 minutes.Mix in the spinach, cover and continue simmering for another 5 minutes.Take the lid off and turn off the heat. Season with salt and pepper, give it a good stir and let it sit another 5-10 minutes.Serve right away or let it cool and store in the fridge for up to 5 days.
Step by step:
1. Add the garlic, onion and ginger to a pot and cook with a splash of water until starting to soften, about 5-10 minutes.
2. Add water as needed if its starting to stick.Stir in the spices and cook for another minute or two.
3. Add the squash, carrot, sweet potato, lentils and broth.Cover and simmer for 20 minutes, stirring occasionally.
4. Mix in the chopped mushrooms, cover and continue simmering for another 5 minutes.
5. Mix in the spinach, cover and continue simmering for another 5 minutes.Take the lid off and turn off the heat. Season with salt and pepper, give it a good stir and let it sit another 5-10 minutes.
6. Serve right away or let it cool and store in the fridge for up to 5 days.
Nutrition Information:
covered percent of daily need
