Categories: Savory one-pot meal or side dish.

Ingredients

• Curried lentil, squash and apple stew
• 2 tablespoons olive oil
• 1 onion, diced
• 1 carrot, peeled and diced
• 3 cloves garlic, minced
• 1.5 teaspoon grated fresh ginger
• 1 rounded Tbs hot curry powder
• 1/2 cup dried lentils
• 3.5-4 cups vegetable low-sodium broth
• 2.5-3 Tbs tomato paste
• 3-3.5 cups butternut squash, peeled and cut into 1/2 inch cubes
• 1 large unpeeled Granny Smith apple, diced
• 5 ounces baby spinach, washed and trimmed

Directions

1. In a large pot, heat oil over medium-high heat, and sauté onions and carrots until almost soft. Add garlic, ginger, curry powder, and salt and let cook a few more minutes until fragrant. Stir in lentils, broth and tomato paste. Bring to boil, cover and simmer slowly for 25 minutes. Add squash and apples, cover, and simmer for another 25 minutes, or until apples, squash and lentils are tender. Uncover and stir in spinach until wilted. Add salt to taste. Let rest for 10 minutes, then serve.

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