Red Lentil and Squash Curry Stew

Now, this recipe was easy to decide to make because we already had the butternut squash on hand from our Roasted Pork with Butternut Squash and Kale that we had made a few days prior. Plus, we love anything with the words lentil and curry in it, so we knew this would be no exception. It was extremely simple to throw together and didn't take more than about 30 minutes to make, so much less complicated than other things we have tried recently! Definitely an easy filling meal, with a nice flavor palette, compliments of the butternut squash. A good, simple meal to throw on the table on a night where you don't feel like cooking anything intricate!

Cooking Notes: Will added garam masala and turmeric to the spices, and only used a normal yellow onion as opposed to the sweet onion it originally calls for.

Red Lentil and Curry Stew (adapted from Oh How She Glows; serves 4)

1 tsp olive oil

1 onion, chopped

3 garlic cloves, minced

1 tbsp curry powder
1 tsp garam masala
1 tsp turmeric

4 cups broth (or Better than Bouillon)

1 cup red lentils

3 cups cooked butternut squash

1 cup kale

Fresh grated ginger, to taste

Sea salt and ground black pepper, to taste

In a large pot, add olive oil, chopped onion and minced garlic. Saute for about 5 minutes over low-medium heat. Stir in curry powder and cook another couple minutes. Add broth and lentils, bringing to a boil. Reduce heat and cook for 10 minutes. Stir in cooked butternut squash and kale. Cook over medium heat for about 6-8 minutes. Season with salt, pepper, and ginger.

Recipe: Oh She Glows: Red Lentil and Squash Curry Stew