Creative Curried Butternut Squash and Lentil Stew

A hearty and flavorful stew combining the sweetness of butternut squash with earthy lentils and a fragrant curry spice blend, elevated with a hint of ginger and a touch of lime for brightness.

By RecipeBoss

Servings

Time Required

45 min

Ingredients

2 lb butternut squash

1 cup red lentils

4 cup vegetable broth

1 medium yellow onion

3 clove garlic

1 inch fresh ginger

2 tbsp coconut oil

2 tbsp curry powder

1 tsp turmeric

1 tsp cumin

¼ tsp cayenne pepper

1 tsp salt

½ tsp black pepper

1 lime

¼ cup cilantro

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Instructions

1
Peel, seed, and dice the butternut squash into 1-inch cubes. Rinse the red lentils thoroughly under cold water.
2
Finely chop the yellow onion, mince the garlic, and grate the fresh ginger. Juice half of the lime.
3
Heat the coconut oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
5 min
4
Add the minced garlic and grated ginger to the pot and cook for 1 minute more until fragrant.
1 min
5
Stir in the curry powder, turmeric, cumin, and cayenne pepper. Cook for another minute, stirring constantly, until the spices are fragrant.
1 min
6
Add the cubed butternut squash, rinsed red lentils, vegetable broth, salt, and black pepper to the pot. Bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes, or until the squash is tender and lentils are cooked through.
20 min
7
Stir in the reserved lime juice and chopped cilantro. Taste and adjust seasoning as needed.
8
Serve hot, garnished with additional cilantro and a lime wedge.

Perfect With

Naan breadQuinoaSimple green salad