Red Lentil and Squash Curry Stew

by Angela (Oh She Glows) on October 5, 2011

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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.

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Red Lentil and Squash Curry Stew

Inspired by Martha.

Yield: ~4 servings

Ingredients:

  • 1 tsp Extra virgin olive oil
  • 1 sweet onion, chopped
  • 3 garlic cloves, minced
  • 1 tbsp good quality curry powder (or more to taste)
  • 1 carton broth (4 cups) I used low-sodium
  • 1 cup red lentils
  • 3 cups cooked butternut squash
  • 1 cup greens of choice
  • Fresh grated ginger, to taste (optional)
  • Kosher salt & black pepper, to taste (I used about 1/2 tsp salt)

 

1. In a large pot, add EVOO and chopped onion and minced garlic. Sautee for about 5 minutes over low-medium heat.

2. Stir in curry powder and cook another couple minutes. Add broth and lentils and bring to a boil. Reduce heat and cook for 10 minutes.

3. Stir in cooked butternut squash and greens of choice. Cook over medium heat for about 5-8 minutes. Season with salt, pepper, and add some freshly grated ginger to taste.

Note: If you have uncooked butternut to use, check out Martha’s recipe for cooking instructions.

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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. 

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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.

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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.

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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.

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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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{ 9 comments… read them below or add one }

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Nanci January 28, 2017 at 12:02 pm

Yum!!!!! I just made this and it is delicious. A ton of flavor. I added broccoli for some crunch. This is a keeper. Thanks!!!

Reply

Angela Liddon January 30, 2017 at 11:55 am

I’m so happy to hear you enjoyed it, Nanci! I’m sure the broccoli added a great texture to it.

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Cari June 11, 2017 at 9:46 pm

Delicious. I added some carrots, and fresh cilantro and 1 jalepeno pepper to spice it up.
Yummy

Reply

Ashia November 6, 2017 at 11:00 am

If I wanted to make this in a slow cooker, is it possible to jus add all the ingredients and cook on high for 4-6 hours until butternut squash and lentils are fully cooked? :)

Reply

Angela (Oh She Glows) November 6, 2017 at 6:31 pm

Hey Ashia, I would suggest sautéing the garlic and onion in a skillet before adding everything into the slow cooker. I tried a similar recipe in the slow cooker and I found the onion still stayed crunchy even with 7 hours of cooking. Slow cookers tend to vary too, so 4 to 6 hours may not be enough time, but that’s easy to play by ear. I found my stew needed about 7-8 hours on high, but it’s an old slow cooker. :) My last tip would be if the recipe calls for greens, to add the greens at the very end of cooking (last 10 mins), as I’ve found when the greens are in the slow cooker for the entire cook time they leave a very greeny flavour to the soup. Anyway, I hope this helps!

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Sabrina Cristina December 15, 2017 at 7:11 am

Hello, I am writing a little anti-inflammatory receipt book and I would like to add this delicious one among the others. I don’t have much experience to make my own yet, so I would like to add something from other chefs at the moment. I will send you the link of the book after I finish it, which will be at the end this week. Would it be fine with you? Thank you!

Reply

Angela (Oh She Glows) December 15, 2017 at 11:14 am

Hi Sabrina,
If you could contact us through our press email with all the book and request details that would be appreciated!
press[at]ohsheglows[dot]com

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Sarah October 28, 2018 at 10:18 pm

Do you think this recipe will work doubled? I have a lot of squash to cook up and a lot of freezer space :)

Reply

Angela (Oh She Glows) October 29, 2018 at 5:58 am

Hi Sarah, I can’t see why not! I would add the salt to taste (sometimes it doesn’t need to be doubled). I’d love to hear how it goes :)

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