Butternut and Lentil Curry

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Prep Time: 30 mins | Cook Time: 45 mins | Serves: 4

Ingredients

• 1 c French puy lentils

• 1 Tbsp olive oil

• 1 medium onion, chopped

• 2 garlic cloves, minced

• 1 lb butternut squash, peeled, seeded, and cubed

• 1 tomato, diced

• 1 medium carrot, chopped

• 1 celery stalk, chopped

• 1 Tbsp curry powder

• 1 bay leaf

• 2 Tbsp lemon juice

• ¼ c dry white wine

• ¾ c vegetable or chicken stock

• ¼ c raisins

• ¼ c cilantro, chopped

• ½ c plain yogurt

Directions

1. Simmer lentils covered in 3 cups of water until tender, about 20 minutes. Drain and set aside.

2. Heat olive oil in a large pot and sauté onions and garlic until golden. Add squash, tomatoes, carrots, celery and cook about 5 minutes. Add curry powder and bay leaf. Then add lemon juice, wine, and stock. Cover and simmer until vegetables are tender, stirring occasionally, about 25 minutes.

3. Add cooked lentils and raisins and cook for an additional 5–10 minutes, until flavors are blended. Stir in chopped cilantro, and top each serving with yogurt.

Nutrition: (per serving) Calories: 332 kcals | Total Fat: 4 g | Saturated Fat: 1 g | Sodium: 136 mg | Carb: 60 g | Protein: 18 g | Fiber: 20 g.

Providence Heart Guide 2021
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