Squash And Lentil Lamb Stew Recipe

Name: Squash And Lentil Lamb Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 can (13.66 ounces) coconut milk; 1/2 cup creamy peanut butter; 2 tablespoons red curry paste; 1 tablespoon hoisin sauce; 1 teaspoon salt; 1/2 teaspoon pepper; 1 can (14-1/2 ounces) chicken broth; 3 teaspoons olive oil, divided; 1 pound lamb or beef stew meat (1-1/2 inch pieces); 2 small onions, chopped; 1 tablespoon minced fresh gingerroot; 3 garlic cloves, minced; 1 cup dried brown lentils, rinsed; 4 cups cubed peeled butternut squash (about 1 pound); 2 cups chopped fresh spinach; 1/4 cup minced fresh cilantro; 1/4 cup lime juice

Servings: persons

1 can (13.66 ounces) coconut milk
1/2 cup creamy peanut butter
2 tablespoons red curry paste
1 tablespoon hoisin sauce
1 teaspoon salt
1/2 teaspoon pepper
1 can (14-1/2 ounces) chicken broth
3 teaspoons olive oil, divided
1 pound lamb or beef stew meat (1-1/2 inch pieces)
2 small onions, chopped
1 tablespoon minced fresh gingerroot
3 garlic cloves, minced
1 cup dried brown lentils, rinsed
4 cups cubed peeled butternut squash (about 1 pound)
2 cups chopped fresh spinach
1/4 cup minced fresh cilantro
1/4 cup lime juice

1
In a 5- or 6-qt. slow cooker, whisk together first 7 ingredients. In a large skillet, heat 2 teaspoons oil over medium heat; brown lamb in batches. Add to slow cooker.
2
In same skillet, saute onions in remaining oil over medium heat until tender, 4-5 minutes. Add ginger and garlic; cook and stir 1 minute. Add to slow cooker. Stir in lentils and squash.
3
Cook, covered, on low until meat and lentils are tender, 6-8 hours. Stir in spinach until wilted. Stir in cilantro and lime juice.
4
Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.

2541

kcal

Calories

229

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 can (13.66 ounces) coconut milk, 1/2 cup creamy peanut butter, 2 tablespoons red curry paste, 1 tablespoon hoisin sauce, and more.

Yes, Squash And Lentil Lamb Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Squash And Lentil Lamb Stew

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