Arlington Personal Fitness

Curried Squash and Red Lentil Stew

2 TBL olive oil

2 cups peeled & cut butternut squash

1 large onion chopped

3 carrots, chopped

2 ribs celery chopped

2 garlic cloves, minced 2 TBL minced,

peeled ginger 1 TBL (or more) good quality curry powder ( I use Penzey’s)

1-cup red or green lentils (red get mushier!)

2 quarts vegetable or chicken broth

2 TBL lemon juice

Sauté vegetables in a large heavy pot over medium heat until vegetables are beginning to soften. Add ginger & curry and cook about two minutes, stirring frequently. Add lentils and broth and simmer, covered until lentils are tender, 25-40 minutes. Stir in lemon juice and season with salt and pepper.

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