Butternut Squash, Chickpeas and Red Lentil Stew

Ottawa Heart Institute Patient Alumni Cooking Event January 16, 2017

Butternut Squash, Chickpeas and Red Lentil Stew

Recipe yields 9 servings

INGREDIENTS

Step Amount Ingredients
1 1 Tbsp 15 ml Canola oil
  1 cups 250 ml Raw onions, diced
  2 cloves Garlic, chopped
 

4 cups

(32 fl oz)

1 l Vegetable stock
       
2

3 cups

(2 1/2 lb)

750 ml Butternut squash, peeled and diced
  1  540ml cans Chickpeas, rinsed and drained
  3 Carrots, peeled and sliced in 1/2” rounds
  1 cups 250 ml Red lentils, rinsed and drained
  2 tbsp 30 ml Canned tomato paste
  1 Tbsp 15 ml Fresh ginger root, grated
  1 tsp 5 ml Ground cumin
  1/4 tsp 1 ml Salt
  1/4 tsp 1 ml Turmeric
  1/4 tsp 1 ml Ground black pepper
       
3 1Tbsp 15 ml Fresh lime juice
  1 cup 250 ml Unsalted peanuts, chopped
  ½ cup 125 ml Fresh cilantro, chopped OR Italian parsley
  1 cups 200 ml Plain yogurt (optional)

DIRECTIONS

Step 1

  • Heat oil over medium heat in a heavy pot. Add onions and sauté until soft. Add garlic and sauté fo 1 minute.
  • Deglaze the pot with vegetable stock.

Step 2

  • Add squash, chickpeas, carrots, lentils, tomato and seasoning except lime juice.
  • Cover with lid ajar and cook over low heat until vegetables are tender (about 45 minutes)

Step 3

  • Before serving add lime juice.
  • To serve sprinkle with peanuts and cilantro or parsley.
  • Add a dollop of plain yogurt (optional)