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Butternut squash, greens, and lentil stew by Daphne Oz

Butternut squash, greens, and lentil stew by Daphne Oz

3
Points®
Total Time
1 hr 40 min
Prep
25 min
Cook
1 hr 15 min
Serves
4
Difficulty
Easy
Don’t swap in other types of lentils for the French variety used. They hold their shape much better than red or regular lentils when boiled and simmered in soups and stews. We streamlined prep work for this recipe by purchasing already cleaned and chopped butternut squash but if you want to prep your own, start with 1 pound (about half a medium butternut squash).

Ingredients

Extra virgin olive oil

2 Tbsp

Uncooked onion

1 medium, chopped (about 1 1/4 cups)

Sea salt

4 pinch(es), divided (or to taste)

Garlic clove

2 clove(s), thinly sliced

Bay leaf

2 leaf/leaves

Fresh oregano

2 sprig(s), discard stems

Uncooked butternut squash

3 cup(s), cubed, cut into ¾-inch dice

Kale

5 cup(s), Lacinato variety, washed, stems removed, chopped (about 1/2 lb)

Green cabbage

2½ cup(s), shredded, chopped

Dried lentils

1 cup(s), green French variety, picked over for stones (soaked overnight if possible)

Low sodium soy sauce

2 Tbsp, or tamari

Black pepper

2 pinch(es), freshly cracked (or to taste)

Plain low fat Greek yogurt

¼ cup(s)

Chives

2 Tbsp, or scallions, finely minced (for garnish; optional)

Instructions

  1. In bottom of a large soup pot, heat oil over medium-high heat. Add onions and a large pinch of salt; sauté until golden brown, 6 to 8 minutes. Add garlic, bay leaves, and oregano; continue to sauté, being careful not to burn garlic, 1 minute. Reduce heat to medium and add squash; stir to coat, allowing squash to take on some flavor, about 3 minutes.
  2. Add kale, cabbage, and lentils; fill pot with enough water to cover ingredients by 1 inch of liquid (you can also use vegetable or chicken stock). Add soy sauce or tamari; bring to a boil over high heat. Cover, reduce heat to low, and simmer, skimming any froth that rises to top of pot, about 45 minutes. Season with salt and pepper, as needed. Serve topped with a dollop of yogurt and chives or scallions.
  3. Serving size: about 2 ½ cups

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