Red Lentil & Squash Curry Stew

10 25 184
Ingredients Minutes Calories
Prep Cook Servings
10 min 15 min 4
Red Lentil & Squash Curry Stew
Health Rating
A high protein and vegetarian stew, very cozy and delicious!


1 tsp Extra virgin olive oil
1 onion(s) Sweet onion (chopped)
3 clove(s) Garlic (minced)
1/2 tsp minced Ginger root
1 tbsp Curry powder
3 cup Butternut squash (cooked)
1 cup Spinach (rinsed and chopped)
4 cup Vegetable stock/broth, low sodium
1 pinch Salt and pepper
1 cup Lentils, red, cooked (rinsed and strained)


1. In a large pot, add olive oil, chopped onion and minced garlic. Saute for about 5 minutes over low-medium heat.
2. Stir in curry powder and cook another couple minutes. Add broth and lentils and bring to a boil. Reduce heat and cook for 10 minutes.
3. Stir in cooked butternut squash and greens of choice. Cook over medium heat for about 5-8 minutes.
4. Season with salt, pepper, and add some freshly grated ginger to taste.


Nutritional Highlights:

are a great plant-based protein, they are a heart-healthy legume packed with fiber, vitamin B and iron

Nutrition Facts

Per Portion

Calories 184
Calories from fat 17.9
Calories from saturated fat 24.0
Total Fat 2.0 g
Saturated Fat 2.7 g
Trans Fat 0 g
Polyunsaturated Fat 5.2 g
Monounsaturated Fat 11.7 g
Cholesterol 0
Sodium 177 mg
Potassium 651 mg
Total Carbohydrate 35 g
Dietary Fiber 6.0 g
Sugars 8.5 g
Protein 6.9 g

Dietary servings

Per Portion

Meat Alternative 0.3
Vegetables 3.1

Energy sources

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