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Prep 20 mins
Cook 1 hr
From the New York Times Well Blog ... Thanksgiving recipes for 2011. I tweaked this recipe quite a bit, based on ingredients I had in the house at the time. I'm reproducing the recipe, but noting my tweaks.
- 2 tablespoons olive oil
- 1 onion, diced
- 1 carrot, peeled and diced
- 3 garlic cloves, minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon curry powder
- 1 teaspoon sea salt
- 1⁄2 cup lentils
- 2 1⁄2 cups vegetable broth
- 2 tablespoons tomato paste
- 3 cups butternut squash (peeled, diced in 1/2-inch pieces)
- 1 apple (unpeeled, diced)
- 5 ounces spinach
- Tweaks: (a) Instead of the onion and carrot, I used 1 package of Trader Joe's mirepoix mix (pre-minced onion, celery and carrot). (b) I used Penzey's sweet curry powder). (c) Instead of real vegetable broth, I used Penzey's vegetable soup base. (d) Instead of butternut squash, I used a package of Trader Joe's diced sweet potato. I added the sweet potato when I added the lentils, letting it cook for nearly an hour. (e) Finally, because we're not vegans, I added two links of Trader Joe's hot Italian turkey sausage (diced).
- In large pot, heat oil; add onion and carrot and saute until softened.
- Add garlic, ginger, curry powder and salt; saute a few more minutes, or until fragrant.
- Add lentils, vegetable broth, and tomato paste. Bring to a boil, then reduce heat and simmer about 25 minutes.
- Stir in squash and apple. Simmer, covered, for another 25 minutes, or until softened.
- When stew is ready, add spinach and stir until wilted.
- Add salt to taste.