Butternut Squash, Chickpeas and Red Lentil Stew
Ottawa Heart Institute Patient Alumni Cooking Event January 16, 2017
Butternut Squash, Chickpeas and Red Lentil Stew
Recipe yields 9 servings
Ottawa Heart Institute Patient Alumni Cooking Event January 16, 2017
Butternut Squash, Chickpeas and Red Lentil Stew
Recipe yields 9 servings
Step | Amount | Ingredients | |
1 | 1 Tbsp | 15 ml | Canola oil |
1 cups | 250 ml | Raw onions, diced | |
2 cloves | Garlic, chopped | ||
4 cups
(32 fl oz) |
1 l | Vegetable stock | |
2 | 3 cups
(2 1/2 lb) |
750 ml | Butternut squash, peeled and diced |
1 540ml cans | Chickpeas, rinsed and drained | ||
3 | Carrots, peeled and sliced in 1/2” rounds | ||
1 cups | 250 ml | Red lentils, rinsed and drained | |
2 tbsp | 30 ml | Canned tomato paste | |
1 Tbsp | 15 ml | Fresh ginger root, grated | |
1 tsp | 5 ml | Ground cumin | |
1/4 tsp | 1 ml | Salt | |
1/4 tsp | 1 ml | Turmeric | |
1/4 tsp | 1 ml | Ground black pepper | |
3 | 1Tbsp | 15 ml | Fresh lime juice |
1 cup | 250 ml | Unsalted peanuts, chopped | |
½ cup | 125 ml | Fresh cilantro, chopped OR Italian parsley | |
1 cups | 200 ml | Plain yogurt (optional) |
Step 1
Step 2
Step 3