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Curried Carnival Lentil Stew

  • 1/2 tsp evoo
  • 1/2 yellow onion, chopped
  • 2 garlic cloves, minced or pressed
  • 2 tsp hot curry powder
  • 1/2 tsp cardamom
  • 1/2 tsp turmeric
  • 1/2 tsp fresh grated ginger
  • 1/4 tsp cinnamon
  • 2 cups vegetable broth
  • 2 tsp apple cider vinegar
  • 1/2 cup red lentils
  • 1 medium Carnival squash
  • 3/4 cup water
  • 2 cup spinach
  • 1/4 cup basil
  • salt and pepper, to taste

Stab the squash 3-4 times and cook in microwave 8-10 minutes, until soft to touch.  Cut in half and remove guts/seeds.  Separate from skin and dice into 1/2 in cubes.

Over medium heat in large pot, saute onion in evoo until translucent.  Add minced garlic and saute for additional 2-3 minutes, until fragrant.

Stir in curry, cardamom, turmeric, and cinnamon and cook another 1-2 minutes.  Add broth, cider, and lentils and bring to a boil.  

Reduce heat and cook for 7-8 minutes. Stir in squash, adding water as needed.  Allow to cook 5 minutes, then add spinach and basil.  

Reduce heat to medium-low, cover, and cook until spinach is wilted.  Salt and pepper, to taste. 

Recipe courtesy of Sprint 2 The Table.




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