East-West Lentil Stew
 
Prep time
Cook time
Total time
 
A union of Mexican and Indian flavors in a hearty, satisfying lentil stew.
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Recipe type: Soups & Stews
Serves: 4
Ingredients
  • 2 tbs olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • ¼ lb Mexican chorizo
  • 2 cups butternut squash, diced
  • 1 stalk celery, diced
  • 1 cup lentils
  • 3 cups chicken stock
  • 1 bay leaf
  • 1 tsp curry powder
  • Salt and pepper to taste
  • 1 cup Swiss chard, thinly sliced
Instructions
  1. In a Dutch oven, saute the onion and garlic in olive oil until translucent, add the chorizo and brown, add the squash and celery and saute for another 2 minutes, add the lentils, stock, bay leaf, curry powder, and salt and pepper. Bring to a slow boil, reduce heat to low, cover and simmer for 20 minutes or until the lentils and vegetables are soft. Add the Swiss chard and cook for another 3 minutes. Serve hot.
Recipe by The Daring Gourmet at https://www.daringgourmet.com/east-west-lentil-stew/