Curried Lentil, Squash and Apple Stew

Name: Curried Lentil, Squash and Apple Stew
Total time: 1 h
Yield: 6 servings
Ingredients: 2 tablespoons olive oil; 1 onion, diced; 1 carrot, peeled and diced; 3 cloves garlic, minced; 1 teaspoon grated fresh ginger; 1 tablespoon curry powder; 1 1/2 teaspoons sea salt; 1/2 cup dried lentils; 2 1/2 cups vegetable broth; 2 tablespoons tomato paste; 3 cups peeled butternut squash (1/2-inch cubes); 1 large unpeeled apple, diced; 5 ounces baby spinach

Recipe from "Chloe's Kitchen"

Adapted by Tara Parker-Pope

Updated Nov. 10, 2022

Total Time: 1 hour
Rating: 5(1,488)
Comments: Read comments

Infused with curry spices and chock-full of wilted spinach, butternut squash and sweet chunks of apple, this unique lentil stew is fragrant and flavorful beyond belief. —Tara Parker-Pope

Featured in: Hearty Holiday Main Courses for Vegans

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Ingredients

Yield:6 servings

2tablespoons olive oil
1onion, diced
1carrot, peeled and diced
3cloves garlic, minced
1teaspoon grated fresh ginger
1tablespoon curry powder
1½teaspoons sea salt
½cup dried lentils
2½cups vegetable broth
2tablespoons tomato paste
3cups peeled butternut squash (½-inch cubes)
1large unpeeled apple, diced
5ounces baby spinach

Ingredient Substitution Guide

Preparation

Step 1
In a large pot, heat oil over medium-high heat, and sauté onion and carrot until almost soft. Add garlic, ginger, curry and salt, and let cook a few more minutes until fragrant.
Step 2
Stir in lentils, broth and tomato paste. Bring to boil, cover and simmer for 25 minutes. Add squash and apple, cover and simmer for another 25 minutes, or until vegetables and lentils are tender. Remove lid and stir in spinach until wilted. Add salt to taste and serve.

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Ratings

5 out of 5

1,488 user ratings

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Comments

Kiri8 years ago

This recipe is delicious. However, I'd put the squash into the broth from the start. After the second 25 minutes my butternut squash cut in 1.5 inch chucks was not nearly cooked, and the spinach was already added, so I've learned for next time!

Joel8 years ago

This is a staple in my kitchen: excellent mix of flavors and reheats well. I generally add extra lentils and make sure there's enough liquid for them.

Maggie8 years ago

Did freeze and did reheat well.

RLCraig1 week ago

I have made this several times and it is always delicious. I have used leftover roasted squash cubes and just add them towards the end to warm them up.

Mel Elle3 weeks ago

Have made this multiple times (love it) with tweaks along the way. Rather than first roasting the squash completely as some have suggested, I like to give it a "par-roast" of 10 minutes per side, which makes the cutting and dicing so much easier, and reduces the need to add it earlier. I agree with adding more lentils (and broth, accordingly). For a livelier flavour, a little cayenne is nice, but I'd also/alternatively recommend a diced jalepeno at the ginger stage. And don't neglect the salt.

Heather1 month ago

I made this for a food sampling event at my farmers market. Almost 150 people tried it and it was a huge hit. People LOVED it. Kids too! I added the tomato paste after the curry and let it brown a bit before adding the broth. Otherwise I followed the recipe as written! The dish is far greater than the sum of its parts!

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