What you Need :
- 1 onion – small dice
- 2 large carrots – peeled, small dice
- 3 cloves garlic – minced
- 1 t. ginger – minced
- 1 T. tomato paste
- 1 T. curry powder
- 1/2 c. dry lentils
- 2 1/2 c. vegetable broth
- 1 butternut squash – peeled, medium dice
- 1 butterkin squash – peeled, seeds scooped out and diced
- 3 Fuji apples – medium dice (I left my skin on)
- 4 c. fresh spinach leaves
- pinch cayenne pepper
- salt and pepper as needed
- 2 T. olive oil
How to Make It :
In a large pot heat the oil to medium high heat. Add the onions and carrots and cover with a lid. Cook for 3-4 minutes, stirring occasionally until the onions are translucent. Keeping the lid on will sweat the vegetables, making them tender without caramelizing! Add the ginger, garlic, tomato paste, curry powder, and a generous sprinkle of salt and pepper. Cook until fragrant, about 1 minute. Add the lentils and broth and bring to a boil. Cover and bring to a simmer. Simmer for 25 minutes. Add the apples and squash, stir, and cover/simmer for 20 minutes or until fork tender. I added about 1/4 c. more broth after adding the apples/squash. Taste for seasoning. I added a pinch of cayenne for spice and some more salt. Before serving, stir in the spinach until wilted.
Recipe adapted from: Vodka and Biscuits