I love to eat squash in it’s many forms but I hate peeling squash so effing much! It is time consuming and messy. However, this is a recipe that it is worth putzing with the squash — I swear for the smells alone, because it is so fragrant and savory. It also freezes very well. (My husband won’t even try this one and that’s fine by me!) I had been craving these textures and flavors. I played around on Pinterest for more hours than I care to admit to find the right kind of recipe (and I started with this one via Epicurious) and then I made a quite a few changes… the result of which is below. While it may not be the prettiest stew you ever laid eyes on, it was so delicious I made it twice this month.
“Your House Smells So Good!” Curried Lentil Stew with Carrot and Squash
- 3 TBS vegetable oil
- 2 TBS butter
- 1 whole white or red onion diced
- 3-4 garlic cloves crushed
- 2 TBS minced fresh ginger
- 2 lbs butternut or acorn squash peeled & chopped
- 2 medium sized carrots peeled & chopped
- 3 medium stalks of celery peeled and chopped
- 2/3c yellow split peas (dry, picked over, and rinsed)
- 1 1/3c red lentils (dry, picked over and rinsed)
- 2 TBS curry powder
- 1 tsp tumeric
- 32oz low sodium vegetable broth (or 16oz vegetable broth + 16 oz water, chicken broth will do if you’re not attempting to be vegetarian)
- 1-2 TBS lemon juice
1) Heat oil and butter on medium high, add garlic, ginger and onion until fragrant about 3-5 minutes, then add squash, carrots, and celery. Add curry powder & tumeric. Cook until onion is becoming translucent, squash is becoming soft. Stir frequently.
2) Add broth/water
3) Add lentils & yellow split peas. Cook for 25-35 minutes or until lentils are soft.
4) Just before serving stir in lemon juice.
5) Serve with rice, couscous, or on it’s own!