This Curried Lentil, Squash & Apple Stew should definitely be put on your “must-make” list this winter. Since discovering the recipe in Chef Chloe’s cookbook a few months back, I’ve made this dish a handful of times. Here’s the top 3 reasons why this nutrtious stew has become a go-to meal for us:
1.) It’s bursting with flavors and extremely comforting.
2.) Who doesn’t love a one-pot meal? This helps makes cleanup a breeze!
3.) My 16 month old son LOVES it. Definitely kid approved!
The recipe says it serves 6, however if you’re making this as an entree for 4+ people, I would highly recommend doubling it. My family of 3 tends to fly through a pot of this in one night and we love having leftovers, so I typically like to make extra. Enjoy!
INGREDIENTS: (Serves 6)
2 tablespoons olive oil
1 onion, diced
1 carrot, peeled and diced
3 cloves garlic, minced
1 teaspoon grated fresh ginger
1 tablespoon curry powder
1 1/2 teaspoons sea salt
1/2 cup dried lentils
2 1/2 cups vegetable broth
2 tablespoons tomato paste
3 cups peeled butternut squash (1/2 inch cubes)
1 large unpeeled apple, diced
5 ounces baby spinach
In a large pot, heat oil over medium-high heat and sauté onions and carrots until almost soft. Add garlic, ginger, curry and salt and let cook a few more minutes until fragrant. Stir in lentils, broth and tomato paste. Bring to a boil, cover, and simmer for 25 minutes. Add squash and apples, cover, and simmer for another 25 minutes, or until vegetables and lentils are tender. Uncover and stir in spinach until wilted. Add salt to taste and serve!