Photo of Curried lentil stew with butternut, kale, and coconut by WW

Curried lentil stew with butternut, kale, and coconut

Points® value
Total Time
43 min
15 min
28 min
Here's a fantastic way to use red lentils, a quick-cooking variety that boasts a striking deep-orange hue. This stew features them with sweet butternut squash, earthy kale, and creamy coconut milk for a totally satisfying vegan dish. Wanting more protein? You can up it if you like and stir in 1⅓ cups rinsed and drained canned chickpeas. This recipe easily doubles. Make extra to freeze and save for later. Or pack leftovers into small portable containers for pre-made grab-and-go lunches to enjoy throughout the week. Cut down on prep time and pick up cubed butternut squash from your supermarket’s produce section.


Olive oil

2 tsp(s)


1 large, chopped

Uncooked leek

1 medium, halved lengthwise, rinsed, thinly sliced, and rinsed again

Vegetable broth

32 oz

Butternut squash

1 pound(s), peeled, halved, seeded and diced (about 2 1/2 cups)

Curry powder

1 tbsp(s)

Ground cumin

½ tsp(s)

Table salt

½ tsp(s)

Cayenne pepper

1 pinch(es)

Dry pink lentils

1 cup(s), or red lentils


3 cup(s), lightly packed, coarsely chopped

Canned unsweetened light coconut milk

½ cup(s)


  1. Heat oil in Dutch oven over medium-high heat. Add onion and leek and cook, stirring, until softened, about 3 minutes. Stir in broth, squash, curry powder, cumin, salt, and cayenne. Bring to boil. Adjust heat and simmer until squash begins to soften, about 10 minutes.
  2. Stir in lentils and kale and cook until lentils begin to fall apart and vegetables are tender, 10−12 minutes. Stir in coconut milk and heat through. Ladle into 4 bowls.
  3. Serving size: 1½ cups