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.
- 29.58 ml olive oil
- 1 onion, diced
- 1 carrot, peeled and diced
- 3 garlic cloves, minced
- 4.92 ml grated fresh ginger
- 14.79 ml curry powder
- 4.92 ml sea salt
- 118.29 ml lentils
- 591.47 ml vegetable broth
- 29.58 ml tomato paste
- 709.77 ml butternut squash (peeled, diced in 1/2-inch pieces)
- 1 apple (unpeeled, diced)
- 141.74 g 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.