As we here in the United States are influenced by the cultures that live near us, so does the rest of the world.  Here in Michigan we have Middle Eastern and Canadian influences.  Southwestern US has a lot of great influences from Mexico.  This recipe is from New Zealand with influences of Asia.  Nancy Heishman posted a recipe at Taste of Home for a stew recipe that I had never seen before.  The recipe for Squash and Lentil Lamb Stew has some familiar ingredients with Asian flair.  Think comfort food with a twist.  If you need a new stew recipe, this will surely be something more interesting.  Not to say good old fashioned stew is bad, but it can get a little boring.  I was concerned because of some of the ingredients that the sodium would be too high.  It wasn’t too bad, but it could be lowered a tad.  I am changing this recipe to pork only because lamb is really expensive.  The pork is more readily available too.

Here are the original stats:

• 378 Calories
• 22g Fat
• 37mg Cholesterol
• 581mg Sodium
• 28g Carbohydrate
• 23g Protien
• 135% Vitamin A
• 33% Vitamin C
• 7% Calcium
• 22% Iron

Here is what I changed:

• I deleted the added salt.
• I replaced the chicken broth with a low sodium variety
• I replaced the lamb with pork tenderloin
• I replaced the full fat coconut milk with light coconut milk
• I added red bell pepper to increase the vitamin C.

Here are the updated stats:

• 289 Calories
• 12g Fat
• 30mg Cholesterol
• 318mg Sodium
• 30g Carbohydrate
• 22g Protien
• 143% Vitamin A
• 128% Vitamin C
• 5% Calcium
• 22% Iron

Here is the final recipe:

Squash and Lentil Pork Stew

Serves 8

• 1 can (13.66 ounces) light coconut milk
• 1/2 cup crunchy peanut butter
• 2 tablespoons red curry paste
• 1 tablespoon hoisin sauce
• 1/2 teaspoon pepper
• 2 cups low sodium chicken broth
• 3 teaspoons olive oil, divided
• 1 pound pork tenderloin cut into 1 to 1-1/2 inch pieces
• 2 small onions, chopped
• 1 tablespoon minced fresh gingerroot
• 3 garlic cloves, minced
• 1 cup dried brown lentils, rinsed
• 4 cups cubed peeled butternut squash (about 1 pound)
• 6 ounces red bell pepper, chopped
• 2 cups chopped fresh spinach
• 1/4 cup minced fresh cilantro
• 1/4 cup lime juice

1. In a 5- or 6-qt slow cooker, whisk together first seven ingredients. In a large skillet, heat 2 teaspoons oil over medium heat; brown pork in batches. Add to slow cooker.
2. 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.
3. Cook, covered, on low until meat and lentils are tender, 6-8 hours. Stir in spinach until wilted. Stir in cilantro and lime juice.