There's lots of satisfying flavour in this inexpensive
high-fibre vegetarian dish. Serve with rice, warm pita or naan breads,
and yogurt.
Ingredients:
1 tbsp (15 mL) vegetable oil
1 onion, chopped
2 cloves garlic, minced
2 tbsp (30 mL) all-purpose flour
1 tbsp (15 mL) curry powder
1 tbsp (15 mL) grated gingerroot
1 tsp (5 mL) ground cumin
1 tsp (5 mL) ground fennel
2-1/2 cups (625 mL) vegetable stock or chicken stock
1-1/2 cups (375 mL) water
1 cup (250 mL) green lentils
1/2 butternut squash, (1 lb/500 g)
1 large potato
6 cups (1.5 L) fresh spinach
1 onion, chopped
2 cloves garlic, minced
2 tbsp (30 mL) all-purpose flour
1 tbsp (15 mL) curry powder
1 tbsp (15 mL) grated gingerroot
1 tsp (5 mL) ground cumin
1 tsp (5 mL) ground fennel
2-1/2 cups (625 mL) vegetable stock or chicken stock
1-1/2 cups (375 mL) water
1 cup (250 mL) green lentils
1/2 butternut squash, (1 lb/500 g)
1 large potato
6 cups (1.5 L) fresh spinach
Preparation:
In Dutch oven, heat oil over medium heat; cook onion and
garlic, stirring occasionally, for about 5 minutes or until softened.
Add flour, curry, ginger, cumin and fennel; cook, stirring, for 1
minute. Add stock, water and lentils. Bring to boil; cover, reduce heat
and simmer for 30 minutes.
Meanwhile, peel and seed squash; cut into 3/4-inch (2 cm) cubes. Set aside. Peel and cut potato into 3/4 inch (2 cm) cubes; add to pot. Cover and cook for 10 minutes. Add squash; cook, uncovered, for about 15 minutes or until tender and liquid is thickened.
Thin and coarsely chop spinach; stir into pot until wilted.
Meanwhile, peel and seed squash; cut into 3/4-inch (2 cm) cubes. Set aside. Peel and cut potato into 3/4 inch (2 cm) cubes; add to pot. Cover and cook for 10 minutes. Add squash; cook, uncovered, for about 15 minutes or until tender and liquid is thickened.
Thin and coarsely chop spinach; stir into pot until wilted.
Servings: 6
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