Curried Lentil Stew

Meat/Meat Alternative, Vegetables, Main, Plant-Forward, Gluten-Free, Vegan, Vegetarian

Yield: 72 Servings

One 3/4 cup serving provides:

Meat/meat alternative: 1/2 oz

Vegetable: 1/2 cup

Ingredients

3/4 cup Oil, olive or canola 

1 qt 2 1/4 cups Onions, yellow, chopped 

3 1/2 cups Carrots, peeled, sliced 

3 cups Celery, chopped  

3/4 cup Garlic, minced 

3 tbsp Curry powder 

1 tbsp Cinnamon, ground  

1 tbsp Cumin, ground  

1 tbsp Table salt 

1 1/4 tsp Black pepper, ground  

3/4 cup Tomato paste 

1 gal 2 3/4 cups Water 

1 qt 2 1/4 cups Applesauce, unsweetened  

3 qt 1 cup Butternut squash, cubed, thawed if frozen (See Recipe Notes) 

3 cups Lentils, dried, sorted and rinsed 

1/3 cup Apple cider vinegar 

Method

  1. Heat the oil in a soup pot over medium heat. Add the onions, carrots, celery, and garlic. Cook, stirring as necessary, until the onions are tender and translucent, about 8 minutes. 

  2. Add the curry powder, cinnamon, cumin, salt, pepper, and the tomato paste and stir to blend with the vegetables. Cook until the tomato has a sweet aroma and turns a deep red, about 2 minutes. 

  3. Add the water and applesauce and bring to a simmer. 

  4. Add the squash and lentils and simmer, covered, until the lentils are tender, 45 to 50 minutes. (The squash pieces may “dissolve” into the stew.) 

  5. Taste the soup and add cider vinegar to taste. Hold the soup hot for service (or cool safely before storing) or reheat in batches for service. Serve using a 6-oz ladle. (See Recipe Notes for garnish and presentation suggestions.) 

Recipe Notes: 

Butternut Squash 

 If you have access to fresh butternut squash, prepare it for this dish as follows: 

 Cut the squash in half lengthwise. Scoop out the seeds. (The seeds can be toasted to use as a garnish if you wish.) Place the halved squash cut-side facing down on baking sheets. Add enough water to barely coat the pan. Cover the squash with foil and bake at 350° F until tender enough to pierce with the tip of a paring knife. Let the squash cool, scoop the flesh away from the skin, and cut into small cubes. The squash can be prepared in advance and then refrigerated for frozen for later use. 

 Optional: Garnish: 

 Top each cup of soup with plain low-fat yogurt (1 tbsp), grated apple (1 tbsp), or a few apple slices. 

 Optional: Presentation: 

 Serve the soup on a bed of steamed brown rice as an entrée. 

Source: Jeremy West, Greeley-Evans Weld County School District 6