Ingredients
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
Preparation
Heat oil in heavy large saucepan over medium-high heat. Add onion and carrot, then squash; sauté until golden, about 13 minutes. Add garlic, sauté another minute or 2. Mix in curry. Add broth and chard. Increase heat; bring to boil. Add lentils and reduce heat to medium. 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.
