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Curried lentil stew with butternut, kale, and coconut

Curried lentil stew with butternut, kale & 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

Uncooked onion

1 large, chopped

Uncooked leeks

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

Vegetable broth

32 fl oz

Raw butternut squash

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

Curry powder

1 Tbsp

Ground cumin

½ tsp

Table salt

½ tsp

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)

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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