East-West Lentil Stew

A union of Mexican and Indian flavors in a hearty, satisfying lentil stew!

📝 Ingredients

• 2 tbs olive oil
• 1 small onion (, diced)
• 2 cloves garlic (, minced)
• 1/4 lb Mexican chorizo (, click link for easy homemade chorizo!)
• 2 cups butternut squash (, diced)
• 1 stalk celery (, diced)
• 1 cup dried lentils
• 3 cups good chicken broth
• 1 bay leaf
• 1 tsp curry powder
• salt and pepper to taste
• 1 cup Swiss chard (, thinly sliced)

👨‍🍳 Instructions

1. 1In a heavy pot or Dutch oven saute the onion and garlic in olive oil until translucent, add the chorizo and brown, add the squash and celery and saute for another 2 minutes, add the lentils, stock, bay leaf, curry powder, and salt and pepper. Bring to a slow boil, reduce heat to low, cover and simmer for 20 minutes or until the lentils and vegetables are soft. Add the Swiss chard and cook for another 3 minutes. Serve hot.