Curried French lentil and butternut squash stew

What I love about this recipe is that it is vegan and the serving size is two cups! And it is zero points and weight watchers and you will actually earn +2 points from 2 cups of non-starchy veggies! Imagine getting points added to your day because you ate a meal!

Serves: 6

French green lentils hold their shape better than traditional lentils you typically see at the store. They stay nice and firm, so your soups and stews don’t turn to mush. Look for them at a higher end grocery store or an international specialty food store. If you can’t get any, it’s fine to use regular lentils. The texture of the soup will just vary. To make this hearty meatless stew a meal, serve with an arugula or mixed greens salad drizzled with a balsamic or lemon vinaigrette.

Keep reading for the recipe

Curried French lentil and butternut squash stew

Ingredients

1⁄2 tsp Olive oil 1 personal points
2cup(s), Uncooked onion(s) chopped earn 0 personal points
2 tsp, Kosher salt divided 0 personal points
1 Tbsp Minced garlic 0 personal points
1 Tbsp Minced ginger 0 personal points
2 tsp Curry powder, or more to taste
0 personal points
1 tsp Ground cumin 0 personal points
1 tsp Ground coriander 0 personal points
1tsp Fennel, ground 0 personal points
1/2 tsp Ground cinnamon
0 personal points
4 cups Vegetable broth 1 personal points
2 cups Water personal points
4 cup(s) Uncooked butternut squash, diced 0 personal points
30 oz Canned chickpeas, rinsed, drained personal points
10 oz Fresh baby spinach 0 personal points
2 Tbsp Fresh lemon juice 0 personal points
2 Tbsp Cilantro, fresh, chopped (for garnish)
0 personal points
1 medium Lemon(s) cut into 8 wedges 0 personal points
2 1⁄2cup Arrowhead Mills Lentils, green, organic (dry) 0 personal points

Instructions

Heat oil in a large nonstick soup pot over medium heat. Add onion and 1 tsp salt; cook, stirring frequently, 5 minutes. Stir in garlic, ginger, cumin, coriander, fennel, curry powder and cinnamon; cook, stirring a few times, 1 minute. Add broth and water and increase heat to high; bring to a boil. Reduce heat to medium-low and bring to a simmer; stir in lentils. Cover; cook until lentils are tender, 35-40 minutes.
Add squash; cook until fork tender, about 5 minutes. Stir in chickpeas and spinach; cover and cook until spinach wilts, 2-3 minutes. Stir in lemon juice and remaining 1 tsp salt; serve garnished with cilantro and lemon wedges.
Serving size 2 cups zero points on weight watchers and earn two points for non starchy veggies!

Curried French lentil and butternut squash stew

Ingredients

1 ⁄2 tsp Olive oil 1 personal points
2 cup s, Uncooked onion(s) chopped earn 0 personal points
2 tsp Kosher salt divided 0 personal points
1 Tbsp Minced garlic 0 personal points
1 Tbsp Minced ginger 0 personal points
2 tsp Curry powder or more to taste
personal points
1 tsp Ground cumin 0 personal points
1 tsp Ground coriander 0 personal points
1 tsp Fennel ground 0 personal points
1/2 tsp Ground cinnamon
personal points
4 cups Vegetable broth 1 personal points
2 cups Water personal points
4 cup s Uncooked butternut squash, diced 0 personal points
30 oz Canned chickpeas rinsed, drained personal points
10 oz Fresh baby spinach 0 personal points
2 Tbsp Fresh lemon juice 0 personal points
2 Tbsp Cilantro fresh, chopped (for garnish)
personal points
1 medium Lemon s cut into 8 wedges 0 personal points
2 1 ⁄2cup Arrowhead Mills Lentils green, organic (dry) 0 personal points

Instructions

Heat oil in a large nonstick soup pot over medium heat. Add onion and 1 tsp salt; cook, stirring frequently, 5 minutes. Stir in garlic, ginger, cumin, coriander, fennel, curry powder and cinnamon; cook, stirring a few times, 1 minute. Add broth and water and increase heat to high; bring to a boil. Reduce heat to medium-low and bring to a simmer; stir in lentils. Cover; cook until lentils are tender, 35-40 minutes.
Add squash; cook until fork tender, about 5 minutes. Stir in chickpeas and spinach; cover and cook until spinach wilts, 2-3 minutes. Stir in lemon juice and remaining 1 tsp salt; serve garnished with cilantro and lemon wedges.