Curried Lentil Squash And Apple Stew Recipes

Steps:

• In a large pot, heat oil over medium-high heat, and sauté onion and carrot until almost soft. Add garlic, ginger, curry and salt, and let cook a few more minutes until fragrant.
• Stir in lentils, broth and tomato paste. Bring to boil, cover and simmer for 25 minutes. Add squash and apple, cover and simmer for another 25 minutes, or until vegetables and lentils are tender. Remove lid and stir in spinach until wilted. Add salt to taste and serve.

Steps:

• Heat the olive oil in a large stock pot over medium heat. Add the onion, garlic, madras curry, salt and pepper. Cook, stirring occasionally, until the onions start to soften, about 1 minute. Add the parsnips, sweet potatoes and red lentils and cook until warm, 1 to 2 minutes.
• Add the vegetable stock and coconut milk. Simmer until the vegetables are tender and the lentils are cooked, 25 to 30 minutes. Stir in the vinegar and spinach and cook until the spinach is wilted, about 1 minute more. Ladle the stew into bowls and garnish with the Fresno chile, fresh mint and a lime wedge. Serve with grilled naan if desired.

Steps:

• Make soup:
• Heat oil with butter in a large heavy pot over medium heat until foam subsides, then cook squash, onion, carrot, celery, garlic, ginger, and 1 teaspoon salt, stirring occasionally, until vegetables are softened and beginning to brown, 15 to 20 minutes.
• Stir in curry powder and 1/4 teaspoon pepper and cook, stirring frequently, 2 minutes.
• Add lentils and water and simmer, covered, until lentils are tender, 25 to 40 minutes. Stir in lemon juice and season with salt and pepper.
• Make cilantro oil:
• Purée cilantro, oil, and 1/2 teaspoon salt in a blender.
• Serve soup drizzled with cilantro oil.

Steps:

• 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.

Steps:

• 1. In a large saucepan, heat oil over medium heat. Sautee onions until translucent.
• 2. Add curry powder, and cook until spice is fragrant. About 30 seconds.
• 3. Add broth, carrots and rinsed lentils and rinsed lentils. Bring to a boil, then reduce to a simmer and cook for 10 minutes.
• 4. Add cubed potatoes. Cook 15 more minutes.
• 5. Add Garbanzo beans. Cook 15 - 25 more minutes or until everything is cooked and lentils are tender.
• The times on the recipe are estimated times. There is no science about this stew. Additionally, if you want it thicker, remove a portion of the stew, and blend it using a standard or immersion blender.
• Enjoy as is, or over rice!