Curried Lentil Medley

Curried Lentil Medley
Servings: 6 Prep 10 mins Cook 45 mins

Ingredients

  • 1 1/2 tablespoons olive oil
  • 1/2 cup chopped onion
  • 1 clove garlic, finely chopped
  • 1 tablespoon curry powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne
  • 2 cans (13-3/4 ounces each) reduced-sodium chicken broth
  • 1 1/2 cups water
  • 1 cup canned crushed tomatoes
  • 1 cup dried lentils, rinsed
  • 1/2 teaspoon salt
  • 1 small butternut squash (about 1-1/2 pounds), skin removed and flesh cut into 1-1/2-inch cubes (about 6 cups)
  • 1 medium bunch kale (about 1 pound), tough stems removed and leaves coarsely chopped (about 10 cups)

Make It

1. Heat the olive oil in a Dutch oven. Add the onion and saute until very tender but not browned, about 5 minutes. Add garlic, curry powder, cumin and cayenne; cook 1 minute. Add broth, water, tomatoes and lentils. Cover; simmer until lentils are just tender, about 15 minutes.

2. Stir in salt. Add squash. Simmer until tender, 10 minutes. Add kale; cook until tender, about 10 minutes.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 271, Fat, total (g): 6, chol. (mg): , carb. (g): 44, pro. (g): 16, sodium (mg): 709, Percent Daily Values are based on a 2,000 calorie diet.