Curried lentil stew with butternut, kale, and coconut
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.
1 large, chopped
1 medium, halved lengthwise, rinsed, thinly sliced, and rinsed again
Uncooked butternut squash
1 pound(s), peeled, halved, seeded and diced (about 2 1/2 cups)
Dry pink lentils
1 cup(s), or red lentils
3 cup(s), lightly packed, coarsely chopped
Canned unsweetened light coconut milk
- 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.
- 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.
- Serving size: 1½ cups