Curried Lentil Stew With Greens And Beans

• 2 tablespoons olive oil
• 2 large onion, thinly sliced or chopped
• 2 carrots, chopped
• 1 1/2 pound butternut squash, peeled and cut into 1/2-inch pieces
• 2 cloves garlic, chopped
• 5 teaspoons curry powder
• (1/4 teaspoon cayenne pepper)
• 3 14-ounce cans vegetable or chicken broth
• 1 box frozen kale, spinach or collard greens
• 1 pound or other lentils (about 2 1/4 cups)
• 1 15-ounce can beans (chickpeas, kidney, cannelini), drained
• Plain yogurt or juice of one lemon

1. Heat oil in heavy large saucepan over medium-high heat. Add onion and carrot, then squash; saute until golden, about 13 minutes.
2. Add garlic, saute another minute or 2. Mix in curry. Add broth and chard. Increase heat; bring to boil. Add lentils and reduce heat to medium.
3. Cover; simmer until lentils are tender, stirring twice, about 10-20 minutes. Add beans to heat through. Divide stew among bowls. Top with yogurt or lemon.

olive oil, onion, carrots, butternut squash, garlic, curry powder, cayenne pepper, vegetable, frozen kale, other lentils, beans, yogurt

Taken from www.epicurious.com/recipes/member/views/curried-lentil-stew-with-greens-and-beans-52611921 (may not work)