IBA SUCCESS MAGAZINE Issue 3 Vol 3 | Page 42
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RECIPE:
Summer Squash & Lentil Stew
INGREDIENTS:
• 2 medium shallots, thinly sliced
• 1 tbsp. finely chopped peeled fresh ginger
• 1 tbsp. vegetable oil
• 1 tsp. ground coriander
• 1/2 tsp. ground cardamom
• 2 small butternut squash, peeled, seeded and cut into 1 1/2” chunks
• 1 lb. green lentils, picked over
• 6 c. chicken or vegetable broth
• 5 c. packed baby spinach
• 1 tbsp. cider vinegar
DIRECTIONS:
cook shallots and ginger in oil 5 minutes or until shallots are golden, stirring. Add coriander and cardamom; cook 1
minute, stirring. Add squash, lentils, broth and 1/4 teaspoon salt.
Cover, and reduce heat to medium-low. Cook 15 minutes.
Stir in spinach, vinegar and 1/2 teaspoon each of salt and pepper.
Nutrition Information (per serving): About 325 calories, 19 g protein, 57 g carbs, 4 g fat, 15 g fiber, 705 mg sodium.
42 IBASuccessMagazine.com | Savoring Success