Photo of Curried French Lentil and Butternut Squash Stew by WW

Curried French Lentil and Butternut Squash Stew

0 - 4
PersonalPoints™ per serving
Total Time
1 hr 20 min
25 min
55 min
French green lentils hold their shape better than traditional lentils you see at the store. They stay nice and firm so your soups and stews don’t turn to mush.


Olive oil

½ tsp(s)

Fresh lemon juice

2 tbsp(s)

Dry lentils

1½ cup(s)

Uncooked onion(s)

2 cup(s), chopped

Kosher salt

2 tsp(s), divided

Minced garlic

1 tbsp(s)

Minced ginger

1 tbsp(s)

Curry powder

2 tsp(s), or more to taste

Ground cumin

1 tsp(s)

Ground coriander

1 tsp(s)

Fennel seed

1 tsp(s)

Ground cinnamon

½ tsp(s)

Vegetable broth

4 cup(s)


2 cup(s)

Uncooked butternut squash

4 cup(s), diced

Canned drained chickpeas

15 oz, rinsed, drained

Fresh baby spinach

10 oz


2 tbsp(s), fresh, chopped (for garnish)


1 item(s), cut into 8 wedges


  1. Heat oil in a large nonstick soup pot over medium heat. Add onion and 1 tsp salt; cook, stirring frequently, 5 minutes. Stir in garlic, ginger, cumin, coriander, fennel and cinnamon; cook, stirring a few times, 1 minute. Add broth and water and increase heat to high; bring to a boil. Reduce heat to medium-low and bring to a simmer; stir in lentils. Cover; cook until lentils are tender, 35-40 minutes.
  2. Add squash; cook until fork tender, about 5 minutes. Stir in chickpeas and spinach; cover and cook until spinach wilts, 2-3 minutes. Stir in lemon juice and remaining 1 tsp salt; serve garnished with cilantro and lemon wedges.


Serving size: 1 c