Curried Lentil + Squash Stew

I felt like having a warm curry dish during the chilly spring days in Oregon and came across this recipe from The New York Times’ Vegetarian Thanksgiving 2011 list. In this recipe, it calls for one large unpeeled apple and the ingredient was way too sweet for a curried stew. If you prefer more sweeter tones in curries or stews, follow their recipe directly and use apple. If you tend to go for something savory, follow my adapted recipe directly below. The Curried Lentil & Squash Stew works pretty well with rice and even on pancakes.





Curried Lentil + Squash Stew

6 servings


2 tablespoons olive oil
½ onion, diced
1 shallot, diced
1 carrot, peeled and diced
3 cloves garlic, minced
1 teaspoon grated fresh ginger
1½ tablespoon curry powder
1½ teaspoons sea salt
½ cup dried lentils
2½ cups vegetable broth
2 tablespoons tomato paste
3 cups peeled butternut squash, 1½-inch cubes
1 peeled russet potato, ½-inch cubes
5-ounce baby spinach
Salt to taste
Optional: Add 1 tablespoon sambal oelek - hot sauce (add more if needed) and if you don't have sambal oelek, use crushed red pepper flakes, hot sauce or finely chopped dried red chili peppers and add ½ teaspoon at a time.


In a large pot, heat oil over medium-high heat, and sauté onion, shallot, and carrot until almost soft. Add garlic, ginger, curry and salt, and let cook a few more minutes until fragrant.

Stir in lentils, broth and tomato paste. (Optional: Add sambal oelek, crushed red pepper flakes, hot sauce or finely chopped dried red chili peppers for more heat.)

Bring to boil, cover and simmer for 25 minutes. Add squash and potatoes, cover and simmer for another hour, or until vegetables and lentils are tender. Remove lid and stir in spinach until wilted. Add salt to taste and serve.


Variation: Add diced eggplants, snow peas, and other vegetables, but don't add too much since the stew is not that saucy.