Red Lentil and Squash Stew

May 8, 2013

Yield: about 4 servings

Ingredients:

  • 1 tsp Extra virgin olive oil
  • 1 sweet onion, chopped (if tolerated)
  • 3 garlic cloves, minced
  • 1 tbsp turmeric (if tolerated), or more to taste
  • 1 carton broth (4 cups)
  • 1 cup red lentils
  • 3 cups cooked butternut squash
  • 1 cup greens of choice
  • Fresh grated ginger, to taste (optional)
  • Kosher salt & black pepper, to taste (I used about 1/2 tsp salt)

Instructions:

1. In a large pot, add olive oil and chopped onion and minced garlic. Saute for about 5 minutes over low-medium heat.

2. Stir in turmeric 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. Season with salt, pepper, and add some freshly grated ginger to taste.

Note: If you have uncooked butternut to use, check out Martha’s recipe for cooking instructions.

Recipe adapted for the Interstitial Cystitis Diet by Elizabeth Braun, MS, RD from: http://ohsheglows.com/2011/10/05/red-lentil-and-squash-curry-stew/ 

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