Curried Lentil, Squash and Apple Stew
www.nytwineclub.com
www.nytwineclub.com
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Ingredients

  • Ingredients 2 tablespoons olive oil 1 onion, diced 1 carrot, peeled and diced 3 cloves garlic, minced 1 teaspoon grated fresh ginger 1 tablespoon curry powder 1 ½ teaspoons sea salt ½ cup dried lentils 2 ½ cups vegetable broth 2 tablespoons tomato paste 3 cups peeled butternut squash (1/2-inch cubes) 1 large unpeeled apple, diced 5 ounces baby spinach

Instructions

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