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Red Lentil And Squash Curry Stew

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Nutrition per serving    (USDA % daily values)
CAL
390
FAT
19%
CHOL
7%
SOD
32%

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Ingredients for 4 servings

1 tsp Extra virgin olive oil

1 sweet onion, chopped

3 garlic cloves, minced

1 tbsp good quality curry powder (or more to taste)

1 carton broth (4 cups) I used low-sodium

1 cup red lentils

3 cups cooked butternut squash

1 cup greens of choice

Fresh grated ginger, to taste (optional)

Kosher salt & black pepper, to taste (I used about 1/2 tsp salt)

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