Curried Butternut Squash and Lentil Stew

Dice the white onion and peel and dice the carrots

Peel and dice the butternut squash, and dice the apples

Heat the olive oil in a large pot over medium-high heat

Add the diced onion and carrots, cover with a lid, and cook, stirring occasionally, until the onions are translucent (keeping the lid on will sweat the vegetables, making them tender without caramelizing)

Add the minced ginger, minced garlic, tomato paste, curry powder, and a generous sprinkle of salt and pepper, and cook until fragrant

Add the lentils and vegetable broth and bring to a boil

Cover, reduce to a simmer, and simmer

Add the diced apples and diced butternut squash, stir to combine, cover, and simmer until fork-tender (add about 1/4 cup more broth if needed to maintain the stew consistency)

Taste for seasoning and adjust as needed, adding a pinch of cayenne pepper for spice and more salt if desired

Stir in the fresh spinach leaves until wilted

Serve and enjoy!