Best 2 Curried Lentil Squash And Apple Stew Recipes

Indulge in a symphony of flavors with our Curried Lentil, Squash, and Apple Stew, a wholesome and comforting dish that combines the earthy goodness of lentils, the sweet and savory notes of squash, and the crisp tartness of apples. This delectable stew is not only a culinary delight but also a nutritional powerhouse, packed with protein, fiber, and an array of vitamins and minerals. Additionally, discover a collection of equally enticing recipes, including a zesty Lemony Lentil Soup that bursts with citrusy freshness, a hearty Lentil and Vegetable Curry brimming with aromatic spices, and a quick and easy Lentil Salad brimming with vibrant flavors. Embark on a culinary journey that nourishes both your body and soul with these delectable lentil-based dishes.

Check out the recipes below so you can choose the best recipe for yourself!

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:

For a creamy texture, use coconut milk instead of vegetable broth.
Add a pinch of garam masala or curry powder for a more flavorful stew.
If you don't have butternut squash, you can substitute sweet potatoes or carrots.
For a vegan stew, omit the yogurt and serve with rice or quinoa.
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Conclusion:

This curried lentil, squash, and apple stew is a hearty, flavorful, and healthy meal that's perfect for a cold night. It's packed with vegetables, lentils, and spices that give it a delicious and satisfying flavor. Plus, it's easy to make and can be tailored to your own taste preferences. So next time you're looking for a quick and easy weeknight meal, give this stew a try. You won't be disappointed!