Curried Lentil, Squash and Apple Stew

• 2 tablespoons olive oilolive-oil
• 1 onion, dicedonion
• 1 carrot, peeled and dicedcarrot
• 3 cloves garlic, mincedgarlic
• 1 teaspoon grated fresh gingerginger
• 1 tablespoon curry powdercurry
• 1 1/2 teaspoons sea saltsalt
• 1/2 cup dried lentilslentils
• 2 1/2 cups vegetable brothvegetable-broth
• 2 tablespoons tomato pastetomato-paste
• 3 cups peeled butternut squash (1/2-inch cubes)
• 1 large unpeeled apple, dicedapple
• 5 ounces baby spinachspinach

1. 01In 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.
2. 02Stir 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.

Calories

173 kcal

Protein

6 g

Fat

5 g

Saturated fat

1 g

Carbs

29 g

Fiber

6 g

Sugar

7 g

Sodium

559 mg

Cholesterol

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