Best 2 Curried Lentil Squash And Apple Stew Recipes

Curried lentil squash and apple stew is a delicious and hearty dish that is perfect for a cold winter day. It is made with a variety of healthy ingredients, including lentils, squash, apples, and curry powder. This stew is also very easy to make, and it can be prepared in just one pot. Whether you are a vegetarian or meat-eater, this stew is sure to please everyone at your table.

Here are our top 2 tried and tested recipes!

CURRIED LENTIL, SQUASH AND APPLE STEW

Curried Lentil, Squash and Apple Stew image

Infused with curry spices and chock-full of wilted spinach, butternut squash and sweet chunks of apple, this unique lentil stew is fragrant and flavorful beyond belief.

Provided by Tara Parker-Pope

Time 1h

Yield 6 servings

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
1 onion, diced
1 carrot, peeled and diced
3 cloves garlic, minced
1 teaspoon grated fresh ginger
1 tablespoon curry powder
1 1/2 teaspoons sea salt
1/2 cup dried lentils
2 1/2 cups vegetable broth
2 tablespoons tomato paste
3 cups peeled butternut squash (1/2-inch cubes)
1 large unpeeled apple, diced
5 ounces baby spinach

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.

Nutrition Facts : @context http, Calories 173, UnsaturatedFat 4 grams, Carbohydrate 29 grams, Fat 5 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 559 milligrams, Sugar 7 grams

CURRIED LENTIL, SQUASH, AND APPLE STEW

Curried Lentil, Squash, and Apple Stew image

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.

Provided by KLHquilts

Categories Stew

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

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

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.

Nutrition Facts : Calories 100.1, Fat 3.8, SaturatedFat 0.5, Sodium 345.5, Carbohydrate 16.1, Fiber 3.9, Sugar 5.3, Protein 2.8

Tips:

Choose the right lentils: Red lentils cook quickly and break down easily, making them a good choice for this stew. However, you can use other types of lentils, such as green or brown lentils, if you prefer.
Use a variety of vegetables: This recipe calls for butternut squash and apples, but you can use other vegetables that you like, such as carrots, celery, or potatoes.
Make sure to toast the spices: Toasting the spices in a little oil before adding them to the stew will help to release their flavor.
Add the lentils and vegetables to the pot in stages: This will help to prevent the lentils from overcrowding the pot and becoming mushy.
Simmer the stew for at least 30 minutes: This will give the lentils time to cook through and the flavors to meld.
Serve the stew with your favorite toppings: Some popular options include yogurt, cilantro, and naan bread.

Conclusion:

This curried lentil, squash, and apple stew is a delicious and hearty meal that is perfect for a cold day. It is also a good source of protein, fiber, and vitamins. With a little preparation, you can have it on your dinner table in about an hour. So next time you are looking for a healthy and satisfying meal, give this stew a try.