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.
Red Lentil and Squash Curry Stew
Inspired by Martha.
Yield: ~4 servings
- 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.
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.
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.
In goes 1 cup of red lentils.
Cook this mixture over medium heat for about 10 minutes until it thickens up.
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.
Cook another 5 minutes and serve!
A quick, stick-to-your-bones stew with a kick of heat.
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.
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.
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.
“My casserole now needs a hair cut” love the expression :D
Did this make your house smell like Mumbai and hugs? I want some.
This was reallllly yummy. I added some chopped turmeric for extra yumminess. My house did smell like mumbai but I opened some windows and lit some candles and it was pretty much gone. Thank you for this delicious recipe!
Lentils and squash are a match made in heaven! I love how fresh and simple you have made it!
This gives me ideas! I just bought butternut, acorn and spaghetti squash yesterday…I may be squashed out soon :)
yummm curry and butternut squash is so incredibly comforting!
Yum! Lentils & curry is one of my favorite combinations – squash can only make it better.
I’m not a huge fan of curry…how do you think it would taste if I used cumin instead?
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?
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 ginger (I never skimp on this)
touch of cinnamon
cardamom (green or brown or both, the exquisitest Indian spice–just inhale it)
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
That’s super helpful. Thanks for sharing this.
I agree about leftovers…better and easier meals do not exist!
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.
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!
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
Nature Inspired Jewellery
I don’t think I’ve ever had butternut squash but Now I’ve got to go find some. :-)
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.
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.
I need to try this lentil and squash combo! Looks fab :D
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
What is the difference between and red lentil and the normal greenish colored ones I see in the store?
Red lentils are smaller, thinner, and take much less time to cook.
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!
Glad you are enjoying the recipes Diane! Thank you!
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.
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!!
Thank you Lori!
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
I can’t see why not. It will take longer to cook though!
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.
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
Two of my fave foods in one dish! LOOOOVE! Also congrats on your food buzz noms! I voted for ya!
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 :).
sounds great! so comforting and healthy. I love red lentils too. We have RAIN today so this just sounds lovely. :)
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!? :(
It can be hard to find. You can easily sub in spinach which would be lovely. :)
The kale is from my garden
love the festive, fall header!
Died and gone to Heaven. Yum in a picture. :)
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 :)
Yes it’s never ending! lol
Please come over and take 10 garbage bags
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?
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.
HELLO COMFORT!!! This looks so delicious and cozy.
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! :)
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 :)
This looks like creamy risotto! Yum.
this looks insanely good…
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.
Leftovers are the best! Not time consuming and cooking a breeze. This stew is perfect fall comfort food :)
I love how thick the stew got. It has the perfect look for fall weather – thick and comforting but still bright colors.
this looks awesome! anything with curry and lentils = yum!
always looking for fall comfort food recipes and this one fits the bill! i’ve actually never cooked with curry, but what better time than now?!
Lentils and curry are such a great combo!! Too funny about the leftovers…I was just talking to my mom about how we LOVE leftovers. I could eat the same meal for lunch and dinner the very next day and probably again the next, if there is any still left. My dad is weird about leftovers and sometimes Chris is too. Typically Chris likes them, but not more than 2x in a row. MEN!
This looks so hearty and so good!
Leftovers are the best, indeed!
I always say, cook once, eat twice. May as well make extras b/c I also say that planned leftovers save sanity. Those times when a kid is crabby, a mom is frazzled (who me? never…haha), or you just dont have time/energy to get a brand new meal started, leftovers save the day.
Your stew looks perfect. And impressive that you made it last night and less than 12 hours later you have edited pics, a recipe typed, and the blog post up. Bravo!
I absolutely love your blog! You are an inspiration!
What kind of curry powder you use (or do you consider ‘good quality’)?
I haven’t been able to find a powder curry that I love yet.
how very delicious!!
Sometimes I cook things just to have leftovers; they are the best. I have a bunch of lentils sitting around so this is great. I always pair curry with butternut and I would probably put nooch all over this :)
I think you put nooch on everything. I think I deserve a thank you for being the one to tell you to buy it in the first place!
It’s raining cats and dogs here and this would cure my weary soul.
Rainy day schedule means being cooped up in the classroom all day with my students. I think we all had a little cabin fever!
red lentils? gimme some of that! xoxo