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Gallery Red Lentil Vegetable Stew Credit: Bobbi Lin Recipe Summary Servings: 6
Ingredients For the Stew 2 tablespoons extra-virgin olive oil 1 medium sweet onion, diced 2 teaspoons fresh thyme leaves 2 cloves garlic, finely chopped 1 small butternut squash, peeled and cut into 1 1/2-inch pieces (about 3 cups) 1/2 teaspoon ground turmeric 1 cup red split lentils, well rinsed and drained 6 cups homemade or store-bought low-sodium vegetable stock 2 cups cooked chickpeas (rinsed and drained, if using canned) 2 cups chopped curly kale Kosher salt and freshly ground pepper For the Yogurt-Herb Sauce 1 cup strained yogurt 2 tablespoons chopped fresh curly-leaf parsley, plus sprigs for garnish Juice of 1 lime Kosher salt and freshly ground pepper
Gallery Red Lentil Vegetable Stew Credit: Bobbi Lin
Recipe Summary Servings: 6
Gallery
Red Lentil Vegetable Stew Credit: Bobbi Lin
Red Lentil Vegetable Stew
Credit: Bobbi Lin
Red Lentil Vegetable Stew
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
Ingredients
Ingredients
2 tablespoons extra-virgin olive oil 1 medium sweet onion, diced 2 teaspoons fresh thyme leaves 2 cloves garlic, finely chopped 1 small butternut squash, peeled and cut into 1 1/2-inch pieces (about 3 cups) 1/2 teaspoon ground turmeric 1 cup red split lentils, well rinsed and drained 6 cups homemade or store-bought low-sodium vegetable stock 2 cups cooked chickpeas (rinsed and drained, if using canned) 2 cups chopped curly kale Kosher salt and freshly ground pepper
1 cup strained yogurt 2 tablespoons chopped fresh curly-leaf parsley, plus sprigs for garnish Juice of 1 lime Kosher salt and freshly ground pepper
Directions
Make the stew: Heat oil in a large Dutch oven over medium. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Stir in thyme, garlic, squash, turmeric, lentils, and stock. Bring to a simmer and cook until squash is almost tender when pierced with the tip of a sharp knife, 10 to 12 minutes.
Stir in chickpeas and kale and simmer until kale is tender, about 5 minutes. Season with salt and pepper.
Make the yogurt-herb sauce: Stir to combine yogurt, parsley, and lime juice in a small bowl. Season with salt and pepper.
Ladle stew into a serving bowl and serve dolloped with yogurt sauce. Garnish with parsley sprigs.
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All Reviews for Red Lentil Vegetable Stew
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All Reviews for Red Lentil Vegetable Stew
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
