RED LENTIL VEGETABLE STEW

Red Lentil Vegetable Stew image

Marag dal is a popular Arabian Gulf stew that's typically made with red lentils, potatoes, and spices. Martha's version is even heartier, thanks to the addition of butternut squash, sweet onion, chickpeas, and kale.

Provided by Martha Stewart

Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes

Number Of Ingredients 15

Ingredients

2 tablespoons extra-virgin olive oil
1 medium sweet onion, diced
2 teaspoons fresh thyme leaves
2 cloves garlic, finely chopped
1 small butternut squash, peeled and cut into 1 1/2-inch pieces (about 3 cups)
1/2 teaspoon ground turmeric
1 cup red split lentils, well rinsed and drained
6 cups homemade or store-bought low-sodium vegetable stock
2 cups cooked chickpeas (rinsed and drained, if using canned)
2 cups chopped curly kale
Kosher salt and freshly ground pepper
1 cup strained yogurt
2 tablespoons chopped fresh curly-leaf parsley, plus sprigs for garnish
Juice of 1 lime
Kosher salt and freshly ground pepper

Steps:

Make the stew: Heat oil in a large Dutch oven over medium. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Stir in thyme, garlic, squash, turmeric, lentils, and stock. Bring to a simmer and cook until squash is almost tender when pierced with the tip of a sharp knife, 10 to 12 minutes.
Stir in chickpeas and kale and simmer until kale is tender, about 5 minutes. Season with salt and pepper.
Make the yogurt-herb sauce: Stir to combine yogurt, parsley, and lime juice in a small bowl. Season with salt and pepper.
Ladle stew into a serving bowl and serve dolloped with yogurt sauce. Garnish with parsley sprigs.

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