Recipes

Red Lentil and Squash Curry Stew

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
Prep Time 10 mins
Cook Time 50 mins
1 hr
Course Main Course
Cuisine British
Servings 4
Calories 170 kcal

Equipment

  • Pot

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

Instructions
 

  • In a large pot, add Extra virgin olive oil and chopped onion and minced garlic. Sautee for about 5 minutes over low-medium heat.
  • 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.
  • 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.
Keyword dinner, healthy, vegetarian
Comments

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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