Most red lentil stews I have made don't incorporate many vegetables, but with both squash and greens in this one it is a keeper in our house. Not to mention the great flavors that I spices lend to the stew. If you are looking to make this dish a bit richer and creamier, try adding some coconut milk - I used 1-2 tablespoons per serving. Enjoy!
1/2 TBS Extra virgin olive oil
1/2 large onion, chopped
3 garlic cloves, minced
1-2 tbsp curry powder
1 tsp garam masala (or more to taste)
1/2 tsp ground ginger
4 cups low-sodium broth
1 cup red lentils
3 cups cooked butternut squash or pumpkin, pureed
2 cup greens of choice (I used spinach)
salt & black pepper, to taste
In a large pot, heat the EVOO over medium heat; add the chopped onion and minced garlic. Saute for about 5 minutes. Stir in the curry powder, garam masala and ginger and cook another 1-2 minutes (this really livens up the spices so don't skip this step). Add the broth and lentils and bring to a boil. Reduce the heat and simmer for 10 minutes.
Stir in the squash puree and greens. Cook over medium heat for about 5-8 minutes or until heated through and the lentils are tender. Season with salt and pepper to taste.
Serves 3-4, depending on how hungry you are ;-)
Adapted from: http://ohsheglows.com/2011/10/05/red-lentil-and-squash-curry-stew/