Lentil and Squash Curry Stew

Another great comfort food to warm you up on cold nights.

Part of our series on Entrées

Lentil and Squash Curry Stew




  • 1 teaspoon olive oil

  • 1 cup chopped onion

  • 3 minced garlic cloves

  • 1 tablespoon curry powder [or more]

  • 4 cups vegetable or chicken stock

  • 1 cup red lentils

  • 3 cups cooked butternut squash

  • 1 cup chopped greens, such as arugula, spinach, chard, etc.

  • Fresh grated ginger, to taste (optional)

  • salt and black pepper, to taste


Directions for Squash:
  1. Cut several slits into the flesh to allow steam to escape as it cooks through;

  2. A medium sized squash will take about 10 minutes to cook in the microwave;

  3. Remove carefully as it will be very hot!;

  4. Let cool before handling;

  5. Cut in half lengthwise and remove the seeds;

  6. Chop into 1 inch pieces.

Directions for Stew:
  1. In a large pot, add olive oil and chopped onion and minced garlic;

  2. Saute for about 5 minutes over low-medium heat until onions are translucent;

  3. Stir in curry powder and cook another couple minutes;

  4. Add broth and lentils and bring to a boil;

  5. Reduce heat and cook for 10 minutes;

  6. Stir in cooked butternut squash and greens;

  7. Cook over medium heat for about 5-8 minutes;

  8. Season with salt, pepper, and freshly grated ginger to taste;

  9. Serve and enjoy.


Inspired By: http://ohsheglows.com/2011/10/05/red-lentil-and-squash-curry-stew/ and http://www.scjohnson.com/en/family/family-economics/post.aspx?date=10-11-30&title=Five-Ways-to-Cook-Butternut-Squash