This right here, my friends, is a meal that will leave you feeling…
Satiated.
Healthy.
Warm.
Energetic.
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
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
Stew:
- 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
Instructions
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
