Lentil Curry with Squash and Cashews

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Sorry about my long absence from this list and others (including my own). I've

just been covered up with various things going on and computer problems. I no

longer have as much access to my computer at work during the day (we've moved,

long story), but will post when I can. Here are a few to start catching up:

 

 

* Exported from MasterCook *

 

Lentil Curry with Squash and Cashews

 

Recipe By :America's Best Slow Cooker Recipes, Donna-Marie Pye

Serving Size : 6 Preparation Time :0:00

Categories : America's Best Slow Cooker Rec Beans & Legumes

Main Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 teaspoons vegetable oil

1 medium onion -- chopped

2 cloves garlic -- minced

2 tablespoons all-purpose flour

1 tablespoon curry powder

1 tablespoon grated peeled gingerroot or 1 tsp. ground

ginger

1 teaspoon ground cumin

1 teaspoon fennel seeds

1 teaspoon salt

2 cups vegetable stock

1 cup water or apple juice

1 cup dried green lentils -- picked over and rinsed

2 cups peeled and chopped butternut squash

1 large potato -- chopped into 1 " cubes

6 cups fresh spinach leaves -- washed & trimmed

1/2 cup cashews -- salted or unsalted

 

In a skillet heat oil over medium heat. Add onion and garlic and cook for 5

minutes or until softened and translucent. Stir in four, curry, ginger root,

cumin, fennel seeds, and salt; mix well.

 

Stir in stock and water; bring to a boil, scraping bits from bottom of skillet.

Transfer mixture to slow cooker. Add lentils, squash, and potato; stir to

combine. Cover and cook on low for 7 to 9 hours or on high for 3 to 4 hours.

 

Add spinach leaves; stir to combine. Cover and cook on high for another 15

minutes or until leaves have wilted. Spoon into individual bowls and sprinkle

with cashews.

 

S(MC-Formatted by:):

" Karen C. Greenlee "

Copyright:

" 2000, ISBN: 0-7788-0022-9 "

 

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Per Serving (excluding unknown items): 170 Calories; 8g Fat (42.7% calories from

fat); 5g Protein; 20g Carbohydrate; 3g Dietary Fiber; 1mg Cholesterol; 903mg

Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0