A high protein & anti-stress and vegetarian stew, very cosy and delicious!
Instructions
1. In a large pot, add olive oil, chopped onion and minced garlic. Saute for about 5 minutes over low-medium heat.
2. Stir in curry powder and cook another couple minutes. Add broth and lentils and bring to a boil. Reduce heat and cook for 10 minutes.
3. Stir in cooked butternut squash and greens of choice. Cook over medium heat for about 5-8 minutes.
4. Season with salt, pepper, and add some freshly grated ginger to taste.
Note: For those who are accustomed to eating hot as in chilli food add 4 green chillies chopped after adding minced garlic.
Ingredients
| 1 tsp | Extra virgin olive oil |
| 1 onion(s) | Sweet onion (chopped) |
| 3 clove(s) | Garlic (minced) |
| 1/2 tsp minced | Ginger root |
| 1 tbsp | Curry powder |
| 3 cup | Butternut squash (cooked) |
| 1 cup | Spinach (rinsed and chopped) |
| 4 cup | Vegetable stock/broth, low sodium |
| 1 pinch | Salt and pepper |
| 1 cup | Lentils, red, cooked (rinsed and strained) |
Nutritional Highlights:
Lentils
are a great plant-based protein, they are a heart-healthy legume packed with fibre, vitamin B and iron
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