Spicy Butternut Squash Lentil Stew

• Gluten free

• Produce

  • 24 oz Butternut squash, pre-cut
  • 1 Carrot, large
  • 3 cloves Garlic
  • 1 1/2 cup Green lentils, dried
  • 1 Onion, large
  • 3 cups Spinach, fresh or frozen Leaves

• Canned Goods

  • 6 cups Chicken broth

• Condiments

  • 1 tbsp Molasses

• Baking & Spices

  • 1/2 tsp Black pepper, freshly-cracked
  • 1 tsp Cayenne pepper
  • 1 1/2 tsp Paprika, smoked
  • 1 1/2 tsp Salt

• Oils & Vinegars

  • 2 tbsp Vegetable oil

• Nuts & Seeds

  • 2 tsp Cumin

Found on louloubiscuit.com

Description

Ingredients

• 24 oz pre-cut butternut squash (or 1 3lb butternut squash peeled, seeds cleaned, and cubed into ½” cubes) The chopped butternut squash yielded 5 cups
• 1 large carrot, chopped
• 3 cloves garlic, peeled and minced
• 1 large onion, chopped
• 6 cups chicken broth (sub veggie broth or water for vegetarian)
• 1 ½ cup dried green lentils, rinsed and checked over for stones
• 1 tbl molasses
• 3 cups fresh or frozen spinach leaves
• 2 tablespoons vegetable oil
• 3-4 dried red chiles.
• 2 tsp cumin
• 1½ tsp smoked paprika
• 1½ tsp salt
• ½ tsp freshly cracked black pepper
• 1 tsp cayenne pepper
• OPTIONAL GARNISH: Creme fraiche

Directions

• Heat vegetable oil in a heavy bottomed soup pot or dutch oven over medium heat.
• When oil is hot, add onion and carrot and sauté until onions are soft and translucent, about 5 minutes.
• Add garlic and red chiles, and sauté for a couple more minutes.
• Add dried lentils and spices. Allow the lentils to brown for a couple of minutes, stirring frequently and scraping the bottom of the pot, so the spices dont burn.
• Raise heat to medium high, and carefully stir in chicken broth. Bring to a boil. Once it boils, lower the heat to a simmering temperature, and cover with a lid for about 20 minutes, stirring occasionally.
• Add butternut squash and bring to a simmer again, keeping the lid on. Let it continue to simmer for another 20 minutes, stirring occasionally.
• When butternut squash is fork tender, transfer about 1 cup of squash/lentil mixture to a small bowl, and mash with a fork, until soft and smooth. Replace to pot.
• Add spinach and replace lid. Allow the spinach to wilt and heat through, about 10 minutes.
• Taste for seasoning, and adjust accordingly.
• OPTIONAL – serve with crème fraiche.