Curried French Lentil & Butternut Squash Stew

  Ingredients:

1/2 tsp Olive Oil
2 C Onions, chopped
2 tsp Kosher Salt
1 Tbsp Garlic, minced
1 Tbsp Ginger, minced
2 tsp Curry Powder (More to taste)
1 tsp Cumin, ground
1 tsp Coriander, ground
1 tsp Fennel, ground
1/2 tsp Cinnamon, ground
4 C Vegetable Stock
2 C Water
1 1/2 C Dry Lentils
4 C Uncooked Butternut Squash, cubed
1 15oz can Garbanzo Beans
10 oz. Fresh Baby Spinach
2 Tbsp Lemon Juice
2 Tbsp Cilantro, fresh chopped
1 Med. Lemon, cut into 8 wedges

Directions:

Heat oil in a large nonstick soup pot over medium heat.  Add onion and 1 tsp salt; cook, stiring frequently, 5 minutes.  Stir in garlic, ginger, cumin, coriander, fennel and cinnamon; cook, stiring a few times, 1 minutes.  Add broth and water and increase heat to high; bring to a boil.  Reduce heat to med-low and bring to a simmer; stir in lentils.  Cover; cook until lentils are tender, 35-40 minutes.

Add squash; cook until fork tender, about 5 minutes.  Stir in garbanzos and spinach; cover and cook until spinach wilts, 2-3 minutes.  Stir in lemon juice and rmeaining 1 tsp sale; serve garnished with cilantro and lemon wedges.

Serving Size: 1 C
WW Blue Points: 0 Points