Ingredients:

  • 2 Tablespoons Olive Oil (or Coconut Oil)
  • 1 large Yellow Onion, finely diced
  • 2 medium Carrots, peeled and diced
  • 2 stalks Celery, diced
  • 4 cloves Garlic, minced
  • 1 inch Fresh Ginger, grated or very finely minced
  • 1 Tablespoon Curry Powder (Mild Madras)
  • 1 teaspoon Ground Cumin
  • 1/2 teaspoon Dried Thyme
  • 4 cups Butternut Squash, peeled and cut into 1-inch cubes
  • 1 cup Brown or Green Lentils, rinsed and picked over
  • 1 (14.5 oz) can Diced Tomatoes, undrained
  • 6 cups Vegetable Stock (Low Sodium)
  • 1 large Bay Leaf
  • 1/2 cup Full-Fat Coconut Milk (Canned)
  • 1 Tablespoon Fresh Lemon Juice
  • Salt and Black Pepper, to taste
  • Fresh Coriander (Cilantro) or Parsley, for garnish

Instructions:

  1. Prep all vegetables (onion, carrot, celery, squash), mince garlic/ginger, and rinse the lentils thoroughly.
  2. Heat the olive oil in a heavy-bottomed pot or Dutch oven over medium heat. Add the onion, carrot, and celery. Sauté for 6–8 minutes until the onions are translucent and softened.
  3. Stir in the minced garlic and grated ginger. Cook for 1 minute until fragrant, ensuring the garlic does not brown.
  4. Bloom the Spices: Stir in the curry powder, ground cumin, and dried thyme. Cook for 30–60 seconds, stirring constantly, to intensify the flavor.
  5. Add the diced butternut squash, rinsed lentils, and canned diced tomatoes (with their juices). Stir well to coat everything with the spices.
  6. Pour in the vegetable stock and tuck in the bay leaf. Bring the stew to a boil over high heat, then immediately reduce the heat to low.
  7. Simmer: Cover the pot partially and simmer for 35–40 minutes. The lentils should be tender but still hold their shape, and the butternut squash should be easily pierced with a fork.
  8. Adjust Consistency: If the stew is too thick, add a splash more stock or water. If too thin, uncover the pot and let it simmer vigorously for the last 5 minutes.
  9. Remove and discard the bay leaf.
  10. Final Creaminess: Stir in the coconut milk and the fresh lemon juice. Heat through for 1–2 minutes, ensuring the stew does not boil after adding the coconut milk.
  11. Taste the stew and adjust the salt and pepper as needed. Lentils absorb a lot of seasoning, so season generously.
  12. Let the stew rest off the heat for 5 minutes before serving. Garnish heavily with fresh coriander or parsley.