East-West Lentil Stew
A union of Mexican and Indian flavors in a hearty, satisfying lentil stew!
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 dried lentils
- 3 cups good chicken broth
- 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
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