![IMG_2628 IMG_2628](/wp-content/uploads/2011/10/IMG_2628_thumb.jpg)
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 IMG_2617](/wp-content/uploads/2011/10/IMG_2617_thumb.jpg)
[print_this]
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.
[/print_this]
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 IMG_2606](/wp-content/uploads/2011/10/IMG_2606_thumb.jpg)
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 IMG_2608](/wp-content/uploads/2011/10/IMG_2608_thumb.jpg)
In goes 1 cup of red lentils.
![IMG_2614 IMG_2614](/wp-content/uploads/2011/10/IMG_2614_thumb.jpg)
Cook this mixture over medium heat for about 10 minutes until it thickens up.
![IMG_2625 IMG_2625](/wp-content/uploads/2011/10/IMG_2625_thumb.jpg)
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 IMG_2627](/wp-content/uploads/2011/10/IMG_2627_thumb.jpg)
Cook another 5 minutes and serve!
![IMG_2628 IMG_2628](/wp-content/uploads/2011/10/IMG_2628_thumb1.jpg)
A quick, stick-to-your-bones stew with a kick of heat.
![IMG_2637 IMG_2637](/wp-content/uploads/2011/10/IMG_2637_thumb.jpg)
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.
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!
Thank you!
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!
Thanks hun!
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.