Curried lentil stew with butternut, kale, and coconut
2
Points®
Total time: 43 min • Prep: 15 min • Cook: 28 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Olive oil
2 tsp(s)
Onion
1 large
Uncooked leek
1 medium
Vegetable broth
32 oz
Butternut squash
1 pound(s)
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)
Kale
3 cup(s)
Canned unsweetened light coconut milk
½ cup(s)
Instructions
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
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