Photo of Curried French Lentil & Butternut Squash Stew by WW

Curried French Lentil & Butternut Squash Stew

Total Time
1 hr 20 min
25 min
55 min
French green lentils hold their shape better than traditional lentils you typically see at the store. They stay nice and firm, so your soups and stews don’t turn to mush. Look for them at a higher end grocery store or an international specialty food store. If you can't get any, it's fine to use regular lentils. The texture of the soup will just vary. To make this hearty meatless stew a meal, serve with an arugula or mixed greens salad drizzled with a balsamic or lemon vinaigrette. And, for a sweet ending, finish the meal with a mix of fresh seasonal fruit.


Olive oil

½ tsp

Uncooked onion(s)

2 cup(s), chopped, chopped

Kosher salt

2 tsp, divided

Minced garlic

1 Tbsp

Minced ginger

1 Tbsp

Curry powder

2 tsp, or more to taste

Ground cumin

1 tsp

Ground coriander

1 tsp


1 tsp, ground

Ground cinnamon

½ tsp

Vegetable broth

4 cup(s)


2 cup(s)

Dry lentils

1½ cup(s), French variety

Raw butternut squash

4 cup(s), diced

Canned chickpeas (garbanzo beans)

15 oz, rinsed, drained

Fresh baby spinach

10 oz

Fresh lemon juice

2 Tbsp


2 Tbsp, fresh, chopped (for garnish)


1 medium, 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.
  3. Serving size: 1 c