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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 minutes
Cook Time 50 minutes
1 hour
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