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.
oohhhhh emmm gee! So unfair that I am looking at this while I am at work (and hungry!) It looks AH-MAZING
As a rule, I never buy an ingredient unless I can think of multiple ways to use it. I hate letting food go to waste in my fridge!
This recipe looks great! I’m going to add it to my ever-expanding list of recipes I want to make this fall. Your butternut mac and cheeze is on there too. :D
I saw this recipe and went straight to the store to pick up a butternut squash so I could make it for dinner today – I just had my first taste and it’s awesome. Thanks for the recipe, this one’s a keeper!
This was wonderful! But your dishes always come out much more colorful than mine :/
Sorry I can be a bit heavy handed with Lightroom I think!!
I love butter nut squash and red lentils, this sounds amazing!
This looks so delicious! I love pumpkin!
Amazing … I just bought butternut squash and was going to make my regular butternut squash soup, but now I’m so torn! SO many great recipes on your website – my husband has even started to ask what’s on your blog each day! He’s loving the variety (although he’s getting tired of roasted tomatoes but I can’t get enough of them!!!) LOL thanks!!
i just finished my roasted butternut squash also! half i made a bnut and fennel soup, i added the soup in milled topped with the roasted bnut and some goatcheese and dried cranberries….aaahhmazing!! then i saw your bnut squash cheesy recipe so all i did was added nutrtional yeast in my leftover bnut fennel soup, poured of brown rice pasta, mixed it all in with kale, and baked it for a pasta bake.omgg amaaazing too! :)) i have my last pasta for tomorrow and i can’t wait to make it again. :)
I. Love. This. Recipe. Can’t wait till it starts to snow so I actually crave these warm wintery foods :)
This is awesome with a bit of cayenne and a splash of coconut milk. :)
Yumm! this looks so good and i have all the ingredients including leftover roast squash. This is going to be my dinner tonight. Thanks!
OMG! just made this and the house smells incredible, so comforting and tasty.
I have gotten to the point where I will simply cook extra veggies because I know I can throw them into a stew or something if we don’t use them all. That stew looks delectable.
Great recipe for me to use that bag of lentils I bought with no real purpose other than “hey, I should try lentils sometime!” (They were about to be relagated to my candle dish for a Fall filler around my new Fall candles!)
I am seriously going to buy butternut squash today!
That looks soooo good!
And I am so happy about your foodbuzz nomination :)
Love this! It sounds perfect.
Leftovers made-over are the BEST! We always seem to have them with just two people in the house.
Thanks for the red lentil tip….I bough them for the first time the other day, but when I tried to use them in one of my usual recipes, all I got was mush! I know better, now :)
This looks so incredible. I have been so obsessed with all of these things lately. Lentils, squash, curry, greens. Such fall ingredients! 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’ll definitely have to try this recipe out, thanks for sharing!
Hi Angela I made the pumpkin butter, it tastes yummy but mine seems much thicker than your picture?? I had to blob mine in with a spoon your picture looks like it actually runs in the jar. Does look more appealing, wonder what i did different???? For a gift yours looks much nicer!! Any thoughts?
This looks so good! I love the challenge of changing up left overs.
the stew looks great! i have been living of red lentils here in India. You can make such great stews, soups and curries with them! I’m just missing KALE!!
That looks totally delicious and actually pretty darn easy! I agree leftovers are wonderful, but sometimes it’s fun to remake them when you have a huge batch. This is a great idea
I made this this weekend – it was super delicious! I baked the squash earlier in the day as I was puttering around the house so, at dinnertime, this came together very quickly. Instead of kale, I added some frozen spinach.
This is wonderful! I made it last night – my first time ever eating curry by the way! Wow! I was amazed an easy recipe (I had left over squash from making the butternut squash mac & cheese) and it is absolutely delicious. I have left overs for lunch today…can’t wait!!!
This recipe looks great! I have been planning on making a curry this weekend. I will definitely try this recipe. Thanks!
I made this tonight and it was absolutely AMAZING! Thanks!
So happy to hear that Erin :) Mine kept for almost a week, I was surprised how long it lasted in the fridge!
I made this tonight with green lentils, rapini, and extra ginger. I’m eating it right now and it’s delicious!! Thanks for another great recipe :)
I’m happy that you liked the stew! Enjoy
Yum! Making this now….so far so good! I am also using leftover squash from your original mac n’ cheese recipe. Can’t wait for my herbivore cookbook!
I made this last night! I added mushrooms and extra spinach, and left some of the squash a little chunky. It was delicious, and so easy to make, and all in 1 pot! Thanks for the great recipe :) This one’s a keeper.
From what I can see, I’m the 1st male to post a comment on this page – I’ll consider it an accomplishment!
Great recipe, and website – a real treasure trove of recipes.
Thanks Charles…it’s nice to see a man around here! ;)
I just made your roasted butternut encrusted Parmesan and had some squash leftover (it was a huge squash!) and I’m currently making this soup for lunch, perfect for this chilly afternoon. Thanks!
I just made this and it was fantastic!!! Thank you so much for the recipe, it is very hearty and just delicious. I did it with regular lentils, didn’t have red ones. Thanks again.
Love this blog! Having a great time trying out all the recipes, and this one’s next on the list!
A tip: If you DON’T have leftover squash and don’t want to wait around for it to roast, just stick it into your slow cooker earlier in the day, the squash will be roasted by the time you’re ready to make the recipe!
Made this Red Lentil and Squash Curry today – easy as advertised and great to eat. This time of year I always have another winter squash (table decorations) to cook and puree and it seems I am never without leftovers either. Thanks for the inspiration!
Do I blend the squash?
nope there is no need to blend it
Thank you for this delicious recipe! I enjoy finding new ways to cook squash. I made my stew with kale and mushroom broth-so good!
just made this soup and its amazing!! thanks for the recipe!
Just made this this morning. Amazing recipe! I made it just as written, and I used a big handful of spinach in the last few minutes. The house smells so good, and the stew is even better. Thank you!
Yummy! I tried your additions but with Martha’s cooking order. Seems hers is more watery and my lentils came out a little tougher than I expected but loved the flavors and addition of greens. Thanks!
Making this now! Can’t wait to try it. I made my butternut squash yesterday. It was the first time I had ever tried it and it was delish! Thanks for the great recipes!
I am making this tonight! So excited:)
Doing my first detox and this was fresh enough to eat during it!!! So delish!!!
This evening I made the Red Lentil and Squash Curry Stew. I roasted the butternut squash first (following your Mac and Cheese recipe instructions) and used Curly Kale as my green veg. The addition of the ginger at the end elevated the flavour to a whole new zingy level. No leftovers for me tomorrow as the rest of my family also loved it!!! Thank you again Angela for another great recipe :)))
I know this recipe is about 2 years old, but I hope you never take it down, it’s my go-to squash soup/stew recipe! I’ve made it many times and LOVE it!
i made this last night! it was so good. i’ve got a vegetarian kid, a kid who doesn’t handle dairy well (although he still eats it), and a gluten-free foodie boyfriend, so sometimes it’s hard to find recipes. this was awesome.
I made this tonight, and threw in some roasted brussel sprouts and summer squash as well – so delicious. I made a version of this with green lentils last week, but I love how the red lentils get such a creamy texture. A new fall fave!
How large of a squash do you need to buy to get three cups of cooked squash?
Mine was a large squash, about a foot. I used about 1/4 to a 1/3 of it.
Wow! This recipe is fantastic–the perfect way to begin the fall season. I had just the right amount of red lentils to make this dish. I’ve never cooked my own butternut squash before, so I was a little nervous, but all my fingers are still intact!
I did make some modifications though. Instead of broth (I’m very low sodium) I just used water. I also did not add the salt/pepper to season. Because I use each spice separately, I didn’t use the curry powder. For this dish, I used coriander, fenugreek, turmeric, cumin, and hints of cloves and nutmeg. My greens of choice were spinach.
This recipe already feels like an autumn favorite. I could eat this for weeks. So yummy!
It’s a great recipe. We made it yesterday. It’s basically a dal with squash. Delicious!! Today we are making the butternut squash chili recipe. We’ve got several gigantic butternut squashes so we may be able to try all 5 recipes.
Oh my God, this must be one of the best things I’ve ever made! :)
My old lentil curry recipe has already suicided into the recycling bin!
hahah omg this comment made me chuckle!