East-West Lentil Stew

East-West Lentil Stew

 

 

Prep time

5 mins

Cook time

25 mins

Total time

30 mins

 

A union of Mexican and Indian flavors in a hearty, satisfying lentil stew.

Ingredients

• 2 tbs olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• ¼ lb Mexican chorizo
• 2 cups butternut squash, diced
• 1 stalk celery, diced
• 1 cup lentils
• 3 cups chicken stock
• 1 bay leaf
• 1 tsp curry powder
• Salt and pepper to taste
• 1 cup Swiss chard, thinly sliced

Instructions

1. In a Dutch oven, saute the onion and garlic in olive oil until translucent, add the chorizo and brown, add the squash and celery and saute for another 2 minutes, add the lentils, stock, bay leaf, curry powder, and salt and pepper. Bring to a slow boil, reduce heat to low, cover and simmer for 20 minutes or until the lentils and vegetables are soft. Add the Swiss chard and cook for another 3 minutes. Serve hot.