Curried lentil stew with butternut, kale, and coconut
2
Points® value
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, 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
Kale
3 cup(s), lightly packed, coarsely chopped
Canned unsweetened light coconut milk
½ cup(s)
