Curried Lentil, Squash, and Apple Stew

This sweet and savory stew is a fun vegetarian alternative to your typical beef stew. We love the flavors of the ginger, curry, and apple, and it's great French rustic look. A perfect dish for a cool fall or winter night!

 

 

Curried Lentil, Squash, and Apple Stew
from Chloe's Kitchen
Serves 6

2 Tbsp olive oil
1 onion, diced
1 carrot, peeled and diced
3 cloves garlic, minced
1 tsp grated fresh ginger (we use the tube kind)
1 Tbsp curry powder
1 1/2 tsp sea salt
1/2 cup dried lentils (we like to add an additional 1/4 cup)
2 1/2 cups vegetable broth (a little more if you're doing extra lentils)
2 Tbsp tomato paste
3 cups peeled butternut squash (1/2 inch cubes--they need to be this size or they'll get too soft; if they're smaller, add them in a few minutes later)
1 large unpeeled apple, diced
5 oz baby spinach
1 can corn, or frozen equivilant (optional--our addition)

In a large pot, heat oil over medium-high heat, and saute onions and carrots 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 a boil, cover, and simmer for 25 minutes. Add squash (wait 5 minutes if smaller) and apples, cover, and simmer for another 25 minutes, or until vegetables and lentils are tender. Uncover and stir in spinach until wilted. Add salt to taste and serve.