Red Lentil and Squash Curry Stew

134 comments

IMG 2628 thumb   Red Lentil and Squash Curry Stew

Leftovers are the best.

A “free”, delicious meal without the work? I’ll take it.

Unless of course you don’t know what to do with the leftovers and they die a slow death in the fridge. One day you walk into the kitchen gasping, “What IS that smell!?” only to open the fridge and find those leftovers, shoved to the back of the fridge to die.

My casserole now needs a hair cut and the black beans have morphed into stink bombs.

It happens to the best of us.

I vowed to use up my roasted squash leftover from my Butternut Mac ‘n Cheeze recipe! Last night, I found a recipe for a Red Lentil Squash Curry on Martha and used that as my inspiration for this stew. With my butternut already roasted this meal came together in about 25 minutes.

Leftovers turned into a new recipe? Even better.

IMG 2617 thumb   Red Lentil and Squash Curry Stew

You start by sautéing a sweet onion and a few cloves of minced garlic. After about 5 minutes or so, add in your curry powder. 

IMG 2606 thumb   Red Lentil and Squash Curry Stew

Next comes 1 container of broth. If you are using a low-sodium broth like I did, you will need to add more salt and vice versa.

IMG 2608 thumb   Red Lentil and Squash Curry Stew

In goes 1 cup of red lentils.

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Cook this mixture over medium heat for about 10 minutes until it thickens up.

IMG 2625 thumb   Red Lentil and Squash Curry Stew

Now stir in your cooked butternut and some greens if you’d like. I simply used what was leftover from my Butternut Mac ‘n Cheeze recipe. If you have uncooked butternut to use, check out Martha’s recipe for cooking instructions.

IMG 2627 thumb   Red Lentil and Squash Curry Stew

Cook another 5 minutes and serve!

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A quick, stick-to-your-bones stew with a kick of heat.

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And that 5-minute cheeze sauce recipe I promised you? It’s still in my test kitchen. There’s a chance it could die there.

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{ 134 comments… read them below or add one }

tweal October 5, 2011

This sounds really great – I love clever recipes that use up leftovers! And there’s something about red lentils that just screams ‘fall comfort food’ to me.

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Molly October 5, 2011

I love when the inspiration hits and leftovers can be transformed into entirely new meals. Plus, the cooking time is almost always halfway done when you start.

With all the amazing shapes and sizes of squash just now showing up at our market, I’m bound to find myself in a similar roasted leftover situation. I’m looking forward to trying out your delicious looking stew.

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Giulia @ Tutupa's Lab October 5, 2011

“My casserole now needs a hair cut” love the expression :D

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Cat @Breakfast to Bed October 5, 2011

Did this make your house smell like Mumbai and hugs? I want some.

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JL goes Vegan October 5, 2011

Lentils and squash are a match made in heaven! I love how fresh and simple you have made it!

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Gina @ Running to the Kitchen October 5, 2011

This gives me ideas! I just bought butternut, acorn and spaghetti squash yesterday…I may be squashed out soon :)

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Kate October 5, 2011

yummm curry and butternut squash is so incredibly comforting!

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Rachel October 5, 2011

Yum! Lentils & curry is one of my favorite combinations – squash can only make it better.

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Emily October 5, 2011

I’m not a huge fan of curry…how do you think it would taste if I used cumin instead?

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Angela (Oh She Glows) October 5, 2011

You could try adding a little bit at a time and maybe some crushed red pepper flakes if you want it to have a kick?

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John October 19, 2013

Indian cuisine rarely if ever uses commercial “curry powder.” Cumin is on the right track, but you need to supplement with other spices. A great combo:

ground coriander
cumin
ground ginger (I never skimp on this)
touch of cinnamon
cardamom (green or brown or both, the exquisitest Indian spice–just inhale it)
fenugreek
finally, a touch (barest touch) of asafoetida powder (great with lentils)

You should add some chopped fresh coriander (cilantro) leaves at the end. Perfect complement to a curry

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Erin April 18, 2014

That’s super helpful. Thanks for sharing this.

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Heather (heathers dish) October 5, 2011

I agree about leftovers…better and easier meals do not exist!

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Tasty Yummies - Gluten-free, Fresh and Whole October 5, 2011

This looks so incredible. I have been so obsessed with all of these things lately. Lentils, squash, curry, greens. All scream fall to me. This dish is kind of a mashup of 2 dishes I have made this past week. I made lentil soup one night, then loaded the crock pop up with butternut squash curry with spinach and chickpeas a few nights later.

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Tessa @ Amazing Asset October 5, 2011

I promise you I am making this this weekend, I could not think of anything more perfect for fall :) Thank you for the recipe Angela!

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Kris | iheartwellness.com October 5, 2011

You my gorgeous friend have ALL MY Fall Meals here! I can’t wait to try all of these!! We need to live closer or have a meet up so you can feed me ;) LOL

xxoo

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Jaclyn T October 5, 2011
Angela @ PattycakesnPancakes October 5, 2011

I don’t think I’ve ever had butternut squash but Now I’ve got to go find some. :-)

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Leanne @ Healthful Pursuit October 5, 2011

Oh the death of the cheese sauce. Don’t give up! Believe in the power of cheese! hehe I have a lot of things that don’t work out. I set the recipe down after testing it a billion times and come back to it a week later.
Case in point – the low fat, gluten-free carrot cupcakes I’ve been working on for the last 2 weeks. I’ll get it. I’ll get it.

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Angela (Oh She Glows) October 5, 2011

haha :) I think I finally got it how I want it, but I need to actually test it on food as opposed to my spatula ;)
Goodluck with the cupcakes! GF is hard stuff.

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Lauren @ What Lauren Likes October 5, 2011

I need to try this lentil and squash combo! Looks fab :D

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Katie @ Peace Love and Oats October 5, 2011

That looks delicious, and a great idea for left-overs! I find myself a little over-ambitious when it comes to figuring out how much squash I can consume… This will be helpful! Haha

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Diane October 5, 2011

What is the difference between and red lentil and the normal greenish colored ones I see in the store?

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Angela (Oh She Glows) October 5, 2011

Red lentils are smaller, thinner, and take much less time to cook.

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Diane October 5, 2011

Thanks so much! I enjoy your blog and recipes so much, You are inspired me and I am enjoying cooking again. I made your salt and vinegar chick peas last night….AMAZING!

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Angela (Oh She Glows) October 5, 2011

Glad you are enjoying the recipes Diane! Thank you!

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Linda October 5, 2011

I am not a vegan but hot damn this looks delicious. The only problem is the cooked butternut sqaush bit, they scare me, don’t know why but they do.

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Lori October 5, 2011

Hi Angela, This looks lovely. Don’t give up on your cheeze sauce- you can do it :) I just want to take a moment to thank you for posting all your wonderful recipes! You are a big inspiration and your blog is one of the first places I go to for my weekly recipes, which makes my life easier and healthier. So on behalf of me and my family, thanks!!

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Angela (Oh She Glows) October 5, 2011

Thank you Lori!

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Carolyn @ HealthKitten.com October 5, 2011

Do you think this would work with green lentils? I have everything at home to make this if I can sub the green lentils for the red. :)

Five minute cheeze sauce?!?! Fingers crossed that it turns out! :D

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Angela (Oh She Glows) October 5, 2011

I can’t see why not. It will take longer to cook though!

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John October 19, 2013

Moong beans would be great too, but they also will take a little longer to cook. Indians love moong beans and they make the best dhal.

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Liz @ Tip Top Shape October 5, 2011

I have all the ingredients for this in my house already! Except my squash isn’t roasted. Fantastic recipe!! Will definitely be made this week :D

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Kaila @healthyhelperblog! October 5, 2011

Two of my fave foods in one dish! LOOOOVE! Also congrats on your food buzz noms! I voted for ya!

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Angela (Oh She Glows) October 5, 2011

Thank you!

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Anna @ The Guiltless Life October 5, 2011

Yum! I’m going to link to this post on my Friday post which is for butternut squash soup. I wanted a recipe I could recommend for people to use up any leftover squash. And I love lentils :).

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Moni'sMeals October 5, 2011

sounds great! so comforting and healthy. I love red lentils too. We have RAIN today so this just sounds lovely. :)

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Julie October 5, 2011

WOW. I just bought red lentils yesterday :)
Stupid question: where do you find some kale? It’s like grocery stores in my region don’t carry it…maybe because Québécois aren’t into it!? :(

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Angela (Oh She Glows) October 5, 2011

It can be hard to find. You can easily sub in spinach which would be lovely. :)
The kale is from my garden

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Nutrition Nut on the Run October 5, 2011

love the festive, fall header!

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Angela (Oh She Glows) October 6, 2011

Thanks hun!

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Christine @ Oatmeal in my Bowl October 5, 2011

Died and gone to Heaven. Yum in a picture. :)

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katie@ KatieDid October 5, 2011

Are you still working through your garden of kale? I’ve never been more jealous of someone’s garden before… This soup looks so comforting :)

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Angela (Oh She Glows) October 5, 2011

Yes it’s never ending! lol
Please come over and take 10 garbage bags

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TeenyLittleSuperChef October 5, 2011

Well I know what I’ll be making for dinner tonight. I have a huge half of kabocha squash just screaming to be cooked, and this stew will be the perfect use for it. Do you think it could be made in the slow cooker too? If so, how long and should I cook the squash first?

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Kaitlyn@TheTieDyeFiles October 5, 2011

I love all these soup and stew recipes in the blog world! “Stick to your ribs” is my favorite kind. And I’ve yet to have any butternut yet this season.

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Adrianna from A Cozy Kitchen October 5, 2011

HELLO COMFORT!!! This looks so delicious and cozy.

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Angela @ Eat Spin Run Repeat October 5, 2011

This sounds like it calls for some Arvindas curry powder!! And about squash – sometimes I think the leftover roasted kind is better than fresh out of the oven! This sounds so delicious and warming – not to mention budget friendly too. Bonus! :)

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Jenny @ Simply Be...me October 5, 2011

I’ve been craving curry and squash all week but have been lacking in inspiration – thanks for taking care of that part for me! I might use coconut milk instead of broth though (or a combo) because the craving also includes coconut milk :)

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Maryea {Happy Healthy Mama} October 5, 2011

This looks like creamy risotto! Yum.

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Geosomin October 5, 2011

this looks insanely good…

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Angela October 5, 2011

You just reminded me that I had half a butternut squash in the fridge. Unfortunately it hadn’t made it and is now resting peacefully in the bin :(

The stew looks yummy though. The weather has turned here so it’s just the sort of thing I feel like eating.

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Kiran @ KiranTarun.com October 5, 2011

Leftovers are the best! Not time consuming and cooking a breeze. This stew is perfect fall comfort food :)

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Carissa October 5, 2011

I love how thick the stew got. It has the perfect look for fall weather – thick and comforting but still bright colors.

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