A delicious warming stew with flavors from north Africa. Add more chilis for more heat as desired. Substitute your favorite winter squash or beans as desired.
Author: Ama T. Opare
Recipe type: Main
Cuisine: African
Serves: 4 servings
Ingredients
1 TBL olive oil
1 large onion, chopped
4 garlic cloves, minced
2 small hot chilies, chopped. (Remove seeds for less heat, leave them in for more)
1 tsp grated or minced fresh ginger
½ tsp ground cinnamon
¼ tsp ground cumin
¼ tsp ground allspice
¼ tsp ground cloves
1 medium butternut or other winter squash, peeled, seeded and cut into 1 inch cubes
2-3 roma tomatoes, chopped
½ cup dried lentils
4 cups water
1 TBL coconut sugar or other natural sweetener
I bunch kale, torn into bite sized pieces
Salt and freshly ground pepper to taste
Instructions
Saute' the onion in the oil in medium sized pot until it is softened.
Add the garlic, chiles, ginger, cinnamon, cumin, allspice and cloves and cook for 1-2 minutes, stirring frequently.
Add the squash and the lentils and stir to coat with the spice mixture.
Add the tomatoes, water and sugar.
Bring to boil then reduce the heat and simmer until lentils are tender (about 45 min).
Stir in kale during the last 5 minutes.
Add salt and pepper to taste.
Recipe by Food For The Soul at https://foodforthesoul.me/north-african-lentil-kale-and-winter-squash-stew/