Recipes

Red Lentil and Squash Curry Stew

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13,820 Less than a minute

There are some serious nutritional powerhouses at play in this thick vegan stew. Perfect for a cold winter evening, this is the ultimate comfort food dish.

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Red Lentil and Squash Curry Stew

There are some serious nutritional powerhouses at play in this thick vegan stew
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Prep Time 10 minutes
Cook Time 50 minutes
1 hour
Servings: 4
Course: Main Course
Cuisine: British
Calories: 170
Ingredients Equipment Method

Ingredients
  

  • 1 tsp Extra virgin olive oil
  • 1 sweet onion chopped
  • 3 garlic cloves minced
  • 1 tbsp good quality curry powder or more to taste
  • 4 cups low sodium broth
  • 1 cup red lentils
  • 3 cups butternut squash cooked
  • 1 cup baby spinach
  • Fresh grated ginger to taste (optional)
  • ½ tsp Kosher salt & black pepper to taste

Equipment

  • Pot

Method
 

  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 spinach. Cook over medium heat for about 5-8 minutes. Season with salt, pepper, and add some freshly grated ginger to taste.
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Editorial Team

The Editorial Team is the news account for the Medical Team at OhMy.Health. All articles published by the Editorial Team are peer reviewed by: Dr. Eszter Tanczos Olver (MD) & Carron Howard, Licensed Physiotherapist, Pilates & HIIT Trainer.
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