A high protein and vegetarian stew; cozy and delicious!
Ingredients
3 cup
Butternut squash
(peeled, seeded, and cut into 1-inch cubes)
2 tbsp
Extra virgin olive oil
1 dash
Salt and pepper
1 tsp
Extra virgin olive oil
1 onion(s)
Sweet onion
(chopped)
3 clove(s)
Garlic
(minced)
1/2 tsp minced
Ginger root
1 tbsp
Curry powder
4 cup
Vegetable stock/broth, low sodium
1 cup
Red lentils, raw
(rinsed and strained)
1 cup
Spinach
(rinsed and chopped)
1 pinch
Salt and pepper
(optional)
1 piece, 1/2-inch
Ginger root
(grated; optional)
Instructions
Preheat oven to 400F (200C) and prepare a baking sheet with tin foil or parchment paper.
Toss butternut squash with oil, salt, and pepper. Arrange coated squash on the baking sheet.
Roast in the preheated oven until squash is tender and lightly browned, about 25 to 30 minutes.
About 15 minutes into the roasting process, heat the olive oil, chopped onion, minced garlic, and ginger in a large pot over low-medium heat. Saute for about 5 minutes
Stir in the curry powder and cook for another 2 minutes.
Add broth and lentils and bring to a boil. Reduce heat and cook for 10 minutes.
Stir in the cooked butternut squash and spinach (or greens of choice). Cook over medium heat for about 5-8 minutes.
Season with salt, pepper, and add some freshly grated ginger to taste.
Notes:
Nutritional Highlights
Lentils are a great plant-based protein and a heart-healthy legume packed with fiber, B vitamins, and iron.
