Lentils with Butternut Squash & Spinach – Once A Week Beans
Published on
This is week two of our “Once-a-Week Beans” series. I chose this recipe because it incorporates spinach, something that I always buy too much of!
Feeding your family a meal of beans, just once a week, will save on your grocery bill, provide a fiber-rich protein source and help you learn different ways to cook those beans in your food storage pantry.
| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
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Ingredients
- 1 pound lentils
- 1 Tablespoon oil (Walnut oil will give a nutty taste!)
- 1 onion minced
- 1 carrot peeled and chopped
- 2 cloves garlic minced
- 1 teaspoon cumin ground
- 1 teaspoon coriander ground
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 can tomato paste
- 6 cups chicken broth
- 1 cup butternut squash cubed
- 1 cup fresh spinach chopped
Ingredients
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Instructions
- Heat a large soup pan or stockpot and the oil. Add the onions and garlic and saute until soft. Add the garlic and stir. Add the spices and stir together for a minute.
- Stir in the lentils and chicken stock and bring to a boil. Reduce heat to low, cover and let simmer about 10 minutes.
- Stir in the tomato paste and butternut squash, replace the lid and simmer another 10 minutes or until the lentils are soft. Add the spinach last and cook just until the spinach is wilted.
Recipe Notes
Common mistake: If you add the butternut squash too early in the cooking process, it will all but disappear! Doesn't hurt the taste and the veggie gets 'hid' that way.... just sayin'.