Squash And Lentil Lamb Stew Recipes

Steps:

• 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. , 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., Cook, covered, on low 6-8 hours, until meat and lentils are tender. Stir in spinach until wilted. Stir in cilantro and lime juice.Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Season lamb with salt.
• Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Cook and stir 1/2 the lamb cubes in hot oil until browned on all sides, about 5 minutes. Transfer browned meat with a slotted spoon to a plate, reserving drippings in the pot. Add remaining 1 tablespoon oil to the Dutch oven. Cook and stir second 1/2 the lamb cubes until browned on all sides, about 5 minutes. Transfer lamb to plate. Reduce heat to medium-low.
• Cook and stir onion, carrots, and garlic in Dutch oven until slightly softened, 3 to 5 minutes. Stir lamb cubes and any accumulated juices, tomatoes, beef stock, thyme, and rosemary into onion mixture and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Cover Dutch oven with an oven-proof lid.
• Cook stew in the covered Dutch oven in the preheated oven until the lamb is tender, 2 to 3 hours. Stir butternut squash cubes into stew, recover the Dutch oven, and return to the preheated oven until squash is tender, 20 to 25 minutes.

Steps:

• Turn a slow cooker on High.
• Combine butternut squash, lentils, onion, carrots, olive oil, sage, sea salt, ginger, garlic powder, and cumin in the slow cooker. Pour in water and stock. Stir gently to evenly distribute spices and vegetables.
• Cook on High until vegetables are cooked through and lentils are soft, 2 1/2 to 3 hours. Serve warm.

Steps:

• Add enough lightly salted water to cover butternut squash to a medium pot. Bring to a boil, then add squash and cook until soft, about 40 minutes. Drain.
• At the same time, bring 8 cups of salted water to a boil in a large soup pot. Add potatoes and cook until slightly soft but not mushy, 10 to 15 minutes. Drain.
• While the squash and potatoes boil, sprinkle roast with garlic powder, salt, and pepper.
• Heat 1 tablespoon oil in a skillet over medium-high heat. Add roast and brown on both sides, 5 to 7 minutes. Remove from the pan and set aside to rest. Add celery, carrots, onions, and garlic to the pan with remaining oil and saute until softened, about 5 minutes. Remove from heat.
• Slice beef into bite-sized pieces; add beef and juices to a large soup pot. Pour beef broth, celery mixture, corn, and green beans into the pot. Add drained potatoes and bring to a boil.
• Cover with a lid with a hole or set a lid slightly off-center to allow steam to get out. Reduce heat and simmer gently for about 1 1/2 hours. Add lentils and drained squash; let simmer for 10 minutes. Combine cold water and cornstarch in a bowl; stir well. Add to stew and stir thoroughly. Let simmer another 15 to 20 minutes and serve.