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east west lentil stew indian mexican

East-West Lentil Stew

By Kimberly Killebrew
A union of Mexican and Indian flavors in a hearty, satisfying lentil stew!
5 from 1 vote
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Soups &amp, Stews
Cuisine Indian, Mexican
Servings 4
Calories 432 kcal

Ingredients
  

  • 2 tbs olive oil
  • 1 small onion , diced
  • 2 cloves garlic , minced
  • 1/4 lb Mexican chorizo , click link for easy homemade 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
 

  • In a heavy pot or 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.

Nutrition

Calories: 432kcalCarbohydrates: 48gProtein: 22gFat: 17gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 23mgSodium: 495mgPotassium: 1008mgFiber: 17gSugar: 7gVitamin A: 8219IUVitamin C: 23mgCalcium: 86mgIron: 5mg
Keyword Curried Lentil Soup, Lentil Stew
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