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.

Nutrition Facts
Curry Stew w French Lentils and Butternut Squash
Amount Per Serving
Calories 254 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Sodium 1480mg 62%
Potassium 944mg 27%
Total Carbohydrates 46g 15%
Dietary Fiber 16g 64%
Sugars 5g
Protein 14g 28%
Vitamin A 223.4%
Vitamin C 38%
Calcium 13%
Iron 30.1%
* Percent Daily Values are based on a 2000 calorie diet.