Butternut Squash, Greens, and Lentil Stew
by Daphne Oz



Total Time: 1 hr 40 min
Prep: 25 min
Cook: 1 hr 15 min
Serves: 4
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
  • 2 tbsp extra virgin olive oil
  • 1 medium uncooked onion, chopped (about 1 1/4 cups)
  • 4 pinches sea salt, divided (or to taste)
  • 2 garlic cloves, thinly sliced
  • 2 bay leaves
  • 2 sprigs fresh oregano, discard stems
  • 3 cups uncooked butternut squash, cut into ¾-inch dice
  • 5 cups uncooked kale, Lacinato variety, washed, stems removed, chopped (about 1/2 lb)
  • 2½ cups uncooked green cabbage, chopped
  • 1 cup dry lentils, green French variety, picked over for stones (soaked overnight if possible)
  • 2 tbsp low sodium soy sauce, or tamari
  • 2 pinches black pepper, freshly cracked (or to taste)
  • ¼ cup plain lowfat Greek yogurt
  • 2 tbsp chives, 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 but make sure to account for any additional SmartPoints values). 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 Butternut Squash, Greens, and Lentil Stew. 😋