Red Lentil and Butternut Squash Curry Stew

This right here, my friends, is a meal that will leave you feeling…





Overall flippin’ fantastic.

There are some serious nutritional powerhouses at play in this thick vegan stew adapted from Angela of Oh She Glows

One of the main components is red lentils.

This actually marks the first time I’ve cooked with lentils, and I was pleasantly surprised not only by how quickly they cook but also by how stellar the nutritional information is.

Spices – namely curry powder and garam masala – play a vital role in this meal. My mom gave me this Madras curry powder, and it is the best I’ve cooked with!

Another superfood that goes into this stew is kale… which is one of the most nutrient-rich foods you can put into your body. I used red kale, but any kind would work.

If you’re put off by the tough texture of raw kale, fear not; the leaves are simmered in the soup until softened.

Finally, the key ingredient! Butternut squash.

Butternut squash that has been coated in aromatic spices and roasted until caramelized.

I could have easily eaten that entire pan of delectable roasted squash, but it was destined to jump into the pot to become this:

Topped with a dollop of Greek yogurt and served with warm whole wheat naan bread, this stew is a comforting winter meal that won’t wreck your New Year’s resolutions.

In fact, I feel healthier just looking at these photos!

Red Lentil and Butternut Squash Curry Stew

by Lauren Zembron (adapted from Oh She Glows, originally from Martha Stewart)

Prep Time: 10 minutes

Cook Time: 50 minutes

Keywords: roast simmer main soup/stew vegan vegetarian butternut squash lentils winter

Ingredients (2 servings)

Spice Roasted Squash:

  • 1 small butternut squash, peeled and chopped into 1/2-inch cubes (about 3 cups cubed)
  • 1 Tbsp extra virgin olive oil
  • Kosher salt and freshly ground black pepper, to taste
  • 1 tsp Madras curry powder
  • 1 tsp garam masala


  • 1 tsp extra virgin olive oil
  • 1 small yellow or white onion, finely chopped
  • 2 garlic cloves, minced
  • 1 1/2 tsp Madras curry powder
  • 1/2 tsp garam masala
  • 2 cups vegetable broth
  • 1/2 cup red lentils
  • Spice Roasted Squash
  • a big handful of washed kale, torn into small pieces
  • Kosher salt and freshly ground black pepper, to taste


Preheat oven to 425°F. Toss cubed squash with olive oil and seasonings. Lay out in an even layer on a baking sheet. Roast for 30 minutes, or until soft and lightly browned, stirring once halfway through. Set aside.

Heat oil for the stew in a large saucepan set over medium heat. Add in the onion and saute until soft, about 5 minutes. Add in the garlic, curry powder, and garam masala and saute for 30 seconds.

Pour in the broth and add in the lentils. Bring mixture to a boil; reduce heat to low and simmer for 10 minutes, stirring occasionally.

Stir in the roasted butternut squash and kale. Cook an additional 10 minutes.

Serve hot topped with Greek yogurt and naan bread, if desired.

Nutritional Information Per Serving (without yogurt or naan):

400.9 calories, 10.4 grams fat, 1.2 grams saturated fat, 14.6 grams fiber, 15.1 grams protein

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14 thoughts on “Red Lentil and Butternut Squash Curry Stew

  1. This was heavenly! My house smelled of cumin for three days. I put in one more clove garlic and twice as much broth and kale. It’s a perfect combination of ingredients. Thanks so much for this recipe!

  2. Hello Lauren. What a fantastic recipe, thank you. (I found it when I googled butternut squash/lentil recipes) I just wanted to let you know I’ll be linking to this recipe on the post on my blog tonight. I’m looking forward to checking more of your recipe out soon. All the best.

  3. I just found your blog! Oh what awesome recipes. I am going to try the squash and lentil stew this weekend! It has been a process finding vegan recipes that leave my mouth watering but this one has. Thanks

  4. I have made and family have loved this twice now. Tonight trying it with sweet potatoes instead of squash. Wish me luck!

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