Who doesn’t love a super hearty, homecooked meal in the fall? And one that you can feel good about eating, at that? This stew is divine. My best friend slash person I live the same life as (seriously, it’s weird) Kristin mentioned this dish to me recently and I immediately planned it for my Sunday dinner. I highly recommend!
1 tsp extra virgin olive oil
1 sweet onion, chopped
3 garlic cloves, minced
1 tbsp good quality curry powder (or more to taste)
1 carton broth (4 cups) (I used vegetable)
1 cup red lentils
3 cups cooked butternut squash
1 cup greens of choice (I used kale)
Fresh grated ginger, to taste (optional)
Black pepper, to taste
In a large pot, add olive oil and chopped onion and minced garlic. Sautee for about five minutes over low-medium heat. Stir in curry powder and cook another couple minutes. Add broth and lentils and bring to a boil. Reduce heat and cook for 10 minutes.
Stir in cooked butternut squash and greens of choice. Cook over medium heat for about five to eight minutes. Season with pepper, and add some freshly grated ginger to taste.
Source: Oh She Glows (She included about a 1/2 tsp of salt in her recipe — I omitted it)