Ingredients:

  • 2 Tbsp Olive Oil or Coconut Oil
  • 1 large Yellow Onion (diced)
  • 4 cloves Garlic (minced)
  • 1 Tbsp Fresh Ginger (grated)
  • 1 Tbsp Madras Curry Powder
  • 1 tsp Ground Cumin
  • 1 tsp Ground Turmeric
  • 1/2 tsp Red Pepper Flakes (optional)
  • 4 cups Butternut Squash (peeled, seeded, diced 1-inch)
  • 1 cup Green or Puy Lentils (rinsed)
  • 5 oz can Diced Tomatoes (undrained)
  • 4 cups Vegetable Stock (low sodium)
  • 1/2 cup full fat Canned Coconut Milk
  • 1 Tbsp Fresh Lemon Juice
  • Salt (Kosher or Sea) to taste
  • Black Pepper (freshly ground) to taste
  • 1/4 cup Fresh Coriander (chopped, for garnish)

Instructions:

  1. Prepare Squash and Aromatics: Carefully peel the butternut squash, scoop out the seeds, and dice the flesh into even 1-inch (2.5 cm) cubes. Dice the onion, mince the garlic, and grate the fresh ginger. Rinse the lentils thoroughly under cold water.
  2. Sauté Aromatics: Heat the oil in a large pot or Dutch oven over medium heat. Add the diced onion and a pinch of salt. Cook until softened and translucent, about 6–8 minutes.
  3. Add Garlic and Ginger: Stir in the minced garlic and grated ginger. Cook for 1 minute until fragrant, watching carefully to prevent burning.
  4. Bloom the Spices: Reduce the heat slightly to medium-low. Add the curry powder, cumin, turmeric, and chili flakes (if using). Stir constantly for 30–60 seconds. If the spices begin to stick, add a teaspoon of stock or water.
  5. Introduce Main Components: Add the diced butternut squash, rinsed lentils, and the canned diced tomatoes (with their juices) to the pot. Stir well to coat everything in the spiced oil mixture.
  6. Add Liquid and Simmer: Pour in the 4 cups (950 ml) of vegetable stock. Bring the mixture to a rapid boil, then immediately reduce the heat to a gentle simmer. Cover the pot loosely.
  7. Cook the Stew: Simmer for 35–45 minutes, or until the lentils are tender and the squash is easily pierced with a fork. Stir occasionally to prevent sticking.
  8. Add Creaminess: Stir in the full-fat coconut milk during the last 5 minutes of cooking.
  9. Finish and Season: Remove from heat. Stir in the fresh lemon juice. Adjust the salt and pepper to taste. The lemon is crucial for brightness.
  10. Garnish: Ladle the Butternut Lentil Stew into bowls and garnish generously with fresh coriander before serving.