Red Lentil And Squash Curry Stew

• 1 tsp Extra virgin olive oil
• 1 sweet onion, chopped
• 3 garlic cloves, minced
• 1 tbsp good quality curry powder (or more to taste)
• 1 carton broth (4 cups) I used low-sodium
• 1 cup red lentils
• 3 cups cooked butternut squash
• 1 cup greens of choice
• Fresh grated ginger, to taste (optional)
• Kosher salt & black pepper, to taste (I used about 1/2 tsp salt)

1. 1. In a large pot, add EVOO and chopped onion and minced garlic. Sautee for about 5 minutes over low-medium heat.
2. 2. Stir in curry powder and cook another couple minutes. Add broth and lentils and bring to a boil. Reduce heat and cook for 10 minutes.
3. 3. Stir in cooked butternut squash and greens of choice. Cook over medium heat for about 5-8 minutes. Season with salt, pepper, and add some freshly grated ginger to taste.

olive oil, sweet onion, garlic, curry powder, broth, red lentils, choice, ginger, kosher salt

Taken from www.epicurious.com/recipes/member/views/red-lentil-and-squash-curry-stew-52497221 (may not work)