Butternut Lentil Stew

Prep time: 10 minutes
Servings: 6

  • 1/2 butternut squash (peeled, seeded and diced into 3/4-inch cubes)
  • 3 tablespoons extra virgin olive oil, divided
  • 1 yellow onion, chopped
  • 2 inches fresh ginger, grated 
  • 4 cloves of garlic, minced or grated 
  • 2 teaspoons garam masala 
  • 1 teaspoon turmeric 
  • ½ teaspoon cayenne pepper, more or less to taste
  • 3 cups water (or vegetable broth)
  • 1/3 cup fresh cilantro, chopped, plus more for serving
  • ½ teaspoon Kosher salt and black pepper
  • 1 can (14 oz.) of coconut milk
  • 3 cups chopped kale
  • 1 small can cooked lentils    
  1. Heat olive oil in a large pot or Dutch oven over medium heat.  Add chopped onion and cook 5 minutes until soft. Add the ginger, garlic and diced butternut squash and cook until fragrant, about 2 minutes.  Stir in the garam masala, turmeric, and cayenne and cook for one minute more. 
  2. Add 3 cups of water (or low sodium vegetable broth). Season with salt and pepper and bring the stew to a simmer. Cover and simmer for 15 to 20 minutes, until butternut is tender.
  3. Stir in the coconut milk, lentils and chopped kale. Cook for 5 minutes. Remove from stew from the heat, and add the fresh cilantro. 
  4. Divide the coconut, butternut and lentil stew among bowls. Sprinkle more cilantro and cayenne, if you like. 

TIPS: This butternut squash and coconut milk stew is super colorful with its mellow shades of orange and vibrant pops of green from kale and cilantro. 

•    Swiss chard or mustard greens would also be delicious in place of kale.
•    Feel free to use sweet potato or acorn squash for a nice variation.          
•    If you’re not vegan or vegetarian, feel free to add ground chicken, turkey or sausage to make the butternut stew a little heartier. 

WHAT TO SERVE WITH COCONUT BUTTERNUT LENTIL STEW:  This meal is a full dinner on its own, but you can always enjoy it with a good chunk of naan bread! 

HOW LONG TO STORE LEFTOVERS: Keeps well for up to 2 days in the refrigerator. Reheat by adding a few drops of water to loosen the sauce.  

TO FREEZE:  Store in an airtight freezer-safe storage container for up to 2 months. Let thaw overnight in the refrigerator before reheating.


Per serving: 135 calories;3g protein; 11g fat; 9g carbohydrates; 1g sugar; 4g dietary fiber; 199mg sodium; 346mg potassium

Recipe source: https://www.eatwell101.com/coconut-butternut-lentil-stew-recipe