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Jesse Lipman's Curried Kabocha & Lentil Stew
Jesse Lipman's Curried Kabocha & Lentil Stew - A delicious vegetarian and vegan (without the butter) dish that is hearty and healthy. Made with lentils, kabocha squash and curry.
Ingredients
- 1 kabocha squash trimmed, seeded & cut into bite sized pieces
- 2 cups lentils washed & drained
- 1 large bunch kale
- 5 cups vegetable broth
- 1 head garlic chopped
- 1 Onion chopped
- 2-3 fingers of olena chopped
- Salt & pepper to taste
- 1 tablespoon curry powder
- 4 tablespoons butter*
- 1 tablespoon olive oil
- 2-3 curry or sage leaves
Instructions
- Heat a deep pan or medium stew pot over medium heat and add 1 olive oil and curry powder.
- Sautee onion, then add olena, and garlic.
- Lightly salt and pepper to taste.
- When onions and garlic start to brown, add lentils and stir until everything is mixed well, cook 2-3 minutes.
- Add a little olive oil if pan gets dry. stead.
- Add 4 cups vegetable broth, cover pan, adjust heat to simmer.
- While lentils cook start another sautee pan with butter and the curry or sage leaves and gently simmer.
- Butter can turn brown but should not burn.
- As lentils begin to soften (about 10 minutes) add kabocha.
- Also, add the leftover vegetable broth if stew gets too thick.
- Kabocha and lentils should soften together after 10-15 minutes of cooking.
- At this point taste for seasoning, add additional salt, pepper, curry powder if needed.
- Add the kale and stir gently. Cook 2-3 minutes.
- Strain the herb butter into the stew pot and gently stir or drizzle a little of the butter on each serving bowl instead.
Notes
*Exclude butter for vegan
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