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Butternut squash, greens, and lentil stew
Butternut squash, greens, and lentil stew
Ingredients
  • Extra virgin olive oil
  • 2 Tbsp
  • subheading: 9:
  • Uncooked onion
  • 1 medium , chopped (about 1 ¼ cups)
  • subheading: 0:
  • Sea salt
  • 4 pinch(es) , divided (or to taste)
  • subheading: 0:
  • Garlic clove
  • 2 clove(s) , thinly sliced
  • subheading: 0:
  • Bay leaf
  • 2 leaf/leaves
  • subheading: 0:
  • Fresh oregano
  • 2 sprig(s) , discard stems
  • subheading: 0:
  • Uncooked butternut squash
  • 3 cup(s), cubed , cut into ¾-inch dice
  • subheading: 0:
  • Kale
  • 5 cup(s) , Lacinato variety, washed, stems removed, chopped (about ½ lb)
  • subheading: 0:
  • Green cabbage
  • 2 1⁄2 cup(s), shredded , chopped
  • subheading: 0:
  • Dried lentils
  • 1 cup(s) , green French variety, picked over for stones (soaked overnight if possible)
  • subheading: 0:
  • Low sodium soy sauce
  • 2 Tbsp , or tamari
  • subheading: 0:
  • Black pepper
  • 2 pinch(es) , freshly cracked (or to taste)
  • subheading: 0:
  • Plain low fat Greek yogurt
  • 1 ⁄4 cup(s)
  • subheading: 1:
  • Chives
  • 2 Tbsp , or scallions, finely minced (for garnish; optional)
Steps
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