1. Combine broth, squash, tomatoes, chard, lentils and garam masala seasoning in a large saucepan.
2. Cover; bring to a boil over high heat.
3. Reduce heat; simmer covered 25 to 30 minutes or until lentils and squash are tender, stirring once.
4. Combine yogurt and ginger. Ladle stew into four shallow bowls.
5. Top with yogurt mixture, chutney and pepitas.
Difficulty: ................. intermediate
Preparation: ............ about 45 minutes
Servings: ................. 4
3 cups reduced sodium vegetable broth, such as Imagine brand
2 cups diced peeled butternut squash (1/2 inch chunks)
1 (14-1/2 ounce) can no salt added diced tomatoes, undrained
4 cups packed chopped Swiss chard or kale leaves
3/4 cup dried lentils
2 teaspoons garam masala seasoning, such as McCormick brand
1/2 cup thick Greek style low fat yogurt
1 teaspoon grated fresh ginger root or 1/2 teaspoon dried
1/4 cup mango chutney*
1/4 cup pepitas (toasted pumpkin seeds)
Health info:
Calories: 321 The fiber in lentils helps regulate your blood sugar levels.
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