Curry Stew w French Lentils and Butternut Squash

French lentils and butternut squash come together with the flavors of curry and coriander in this hearty vegetarian soup. All you need is one pot, about an hour and you've got a dish that'll satisfy the whole crowd. 

Servings: 8 servings
Calories: 254 kcal
  • 1 tsp olive oil
  • 2 cups chopped onions
  • 2 tsp salt divided
  • 1 TB garlic minced
  • 1 TB ginger minced
  • 1 TB curry powder
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp ground fennel
  • ½ tsp cinnamon
  • 6 cups vegetable broth
  • 1 ½ cups French lentils
  • 4 cups butternut squash diced
  • 1 15 oz can chickpeas
  • 10 oz baby spinach
  • 2 TB lemon juice
  • chopped cilantro for garnish
  1. Heat oil in a large nonstick soup pot over medium heat. Add onion and 1 tsp salt and cook, stirring frequently for 5 minutes. 

  2. Add garlic, ginger, and spices and cook for an additional 1 minute. Add broth and increase heat to high. Bring to a boil, reduce to a simmer, and stir in lentils. 

  3. Cover and cook for 35-40 minutes or until lentils are tender. Add squash and cook for an additional 5 minutes or until fork tender. Stir in chickpeas and spinach and cook an additional 2-3 minutes, covered, to wilt spinach. 

  4. Stir in lemon juice and remaining 1 tsp kosher salt. Serve garnished with chopped cilantro.

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