Homemade Fig Newtons
August 27, 2024
Show all

Butternut Lentil Stew Recipe

MT Images Sep 1080x1080_0003_microtriminc_lentil

Photo : EATWELL101.COM

Ingredients

  • 1/2 butternut squash, peeled and diced
  • 3 tablespoons extra virgin olive oil
  • 1 yellow onion, chopped
  • 2 inches fresh ginger, grated
  • 4 cloves garlic, minced or grated
  • 2 teaspoons garam masala
  • 1 teaspoon turmeric
  • 1/2 teaspoon cayenne pepper, more or less to taste
  • 3 cups water (or vegetable broth)
  • 1/3 cup fresh cilantro, chopped, plus more for serving
  • 1/2 teaspoon Kosher salt and black pepper
  • 1 (14 ounces) can coconut milk
  • 3 cups chopped kale
  • 1 small can cooked lentils

Directions

  1. To make the coconut butternut lentil stew: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook for 5 minutes until soft. Add the ginger, garlic, and diced butternut squash, and cook until fragrant, about 2 minutes. Stir in the garam masala, turmeric, and cayenne, and cook for one minute more.
  2. Add 3 cups of water (or low-sodium vegetable broth). Season with salt and pepper and bring the stew to a simmer. Cover and simmer for 15-20 minutes, until the butternut squash is tender.
  3. Stir in the coconut milk, lentils, and chopped kale, and cook for 5 minutes. Remove the stew from the heat and add the fresh cilantro.
  4. Divide the coconut butternut and lentil stew among bowls. Sprinkle with more cilantro and cayenne, if you like. Enjoy!