There's lots of satisfying flavour in this inexpensive high-fibre vegetarian dish. Serve with rice, warm pita or naan breads, and yogurt.
- Portion size 6 servings
- Credits : © CanadianLiving.com
- 1 tablespoon vegetable oil
- 1 onion chopped
- 2 cloves garlic minced
- 2 tablespoons all-purpose flour
- 1 tablespoon curry powder
- 1 tablespoon grated gingerroot
- 1 teaspoon ground cumin
- 1 teaspoon ground fennel
- 2 1/2 cups vegetable stock
- 2 1/2 cups chicken stock
- 1 1/2 cup water
- 1 cup green lentils
- 1/2 butternut squash (1 lb/500 g)
- 1 potato
- 6 cups fresh spinach
In Dutch oven, heat oil over medium heat; cook onion and garlic, stirring occasionally, for about 5 minutes or until softened. Add flour, curry, ginger, cumin and fennel; cook, stirring, for 1 minute. Add stock, water and lentils. Bring to boil; cover, reduce heat and simmer for 30 minutes.
Meanwhile, peel and seed squash; cut into 3/4-inch (2 cm) cubes. Set aside. Peel and cut potato into 3/4 inch (2 cm) cubes; add to pot. Cover and cook for 10 minutes. Add squash; cook, uncovered, for about 15 minutes or until tender and liquid is thickened.
Thin and coarsely chop spinach; stir into pot until wilted.
Nutritional facts <b>Per serving:</b> about
- Protein 12 g
- Calories 220.0
- Total fat 4 g
- Total carbohydrate 39 g