Go Back

Red Lentil and Squash Curry Stew

There are some serious nutritional powerhouses at play in this thick vegan stew
Print Recipe Pin Recipe
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.