Red Lentil and Squash Curry Stew

Posted by on Jan 9, 2013 in Recipes, Soups and Stews | 1 comment

Red Lentil and Squash Curry Stew


  • 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)


  1. In a large pot, add Extra Virgin Olive Oil and chopped onion and minced garlic. Sautee for about 5 minutes over low-medium heat.
  2. Stir in curry powder and cook another couple minutes. Add broth and lentils and bring to a boil. Reduce heat and cook for 10 minutes.
  3. Stir in cooked butternut squash and greens of choice. Cook over medium heat for about 5-8 minutes. Season with salt, pepper, and add some freshly grated ginger to taste.

Note: If you have uncooked butternut to use, check out

One Comment

  1. I want to use this recipe tonight…I have to go to the store first….Couple questions. 1. What kind of broth do you use? 2. Canned or dry Lentils?
    Thanks for this website BTW.