Lentil Curry with Squash and Spinach

Lentil Curry with Squash and Spinach Author: Canadian Living Credits: Lentil Curry with Squash and Spinach

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

Ingredients

  • 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

Method

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

%RDI

  • Iron 0.0
  • Fibre 0.0
  • Folate 0.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 0.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 0.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Lentil Curry with Squash and Spinach