Butternut Squash, Chickpeas and Red Lentil Stew

Ottawa Heart Institute Patient Alumni Cooking Event January 16, 2017

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)

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