Curried Lentil, Squash and Apple Stew

• 2 tablespoons olive oil
• 1 onion, diced
• 1 carrot, peeled and diced
• 3 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• 1 tablespoon curry powder
• 1 1/2 teaspoons sea salt
• 1/2 cup dried lentils
• 2 1/2 cups vegetable broth
• 2 tablespoons tomato paste
• 3 cups peeled butternut squash (1/2-inch cubes)
• 1 large unpeeled apple, diced
• 5 ounces baby spinach

1. In a large pot, heat oil over medium-high heat, and saute onion and carrot until almost soft.
2. Add garlic, ginger, curry and salt, and let cook a few more minutes until fragrant.
3. Stir in lentils, broth and tomato paste.
4. Bring to boil, cover and simmer for 25 minutes.
5. Add squash and apple, cover and simmer for another 25 minutes, or until vegetables and lentils are tender.
6. Remove lid and stir in spinach until wilted.
7. Add salt to taste and serve.

olive oil, onion, carrot, garlic, ginger, curry powder, salt, dried lentils, vegetable broth, tomato paste, peeled butternut squash, apple, baby spinach

Taken from cooking.nytimes.com/recipes/1015382 (may not work)