Creative Curried Butternut Squash and Lentil Stew

Ingredients

• 2 lb butternut squash(paid link)
• 1 cup red lentils(paid link)
• 4 cup vegetable broth(paid link)
• 1 medium yellow onion(paid link)
• 3 clove garlic(paid link)
• 1 inch fresh ginger(paid link)
• 2 tbsp coconut oil(paid link)
• 2 tbsp curry powder(paid link)
• 1 tsp turmeric(paid link)
• 1 tsp cumin(paid link)
• ¼ tsp cayenne pepper(paid link)
• 1 tsp salt(paid link)
• ½ tsp black pepper(paid link)
• 1 lime(paid link)
• ¼ cup cilantro(paid link)

Instructions

1. 1

   Peel, seed, and dice the butternut squash into 1-inch cubes. Rinse the red lentils thoroughly under cold water.

2. 2

   Finely chop the yellow onion, mince the garlic, and grate the fresh ginger. Juice half of the lime.

3. 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. 4

   Add the minced garlic and grated ginger to the pot and cook for 1 minute more until fragrant.

   1 min

5. 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. 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. 7

   Stir in the reserved lime juice and chopped cilantro. Taste and adjust seasoning as needed.

8. 8

   Serve hot, garnished with additional cilantro and a lime wedge.

Perfect With