Make Ahead

Curried Butternut Squash Lentil Stew

November  2, 2020
0 Ratings
Author Notes

This recipe was inspired by Ruth Reichl's Brown rice and lentil stew from her Gourmet Cooking cookbook, which was and still is my go to recipe when I need something vegetarian and substantial. But I tweaked one Halloween many moons ago to add some spices and ever since this has become our traditional Halloween recipe to soak up the candy and warm us up after trick or treating. So many of my friends have asked for this recipe over the years that I decided to post here. I also make this on New Years even because I grew up in Brazil (from Lebanese and Italian descent) and in Brazil we eat lentils for New Years' Eve instead of Black Eyed Peas. Beware of the spices...you can always add more but you can't add less. Stew tastes better on the second day... —EatPrayandEatAgain

  • Prep time 25 minutes
  • Cook time 1 hour 30 minutes
  • Serves 8
Ingredients
  • 1 Medium Onion
  • 2 Garlic Cloves
  • 3 tablespoons olive oil or grapeseed oil
  • 1/2 tablespoon good quality curry powder
  • 1/2 tablespoon turmeric
  • 1/2 tablespoon ground coriander
  • 1 tablespoon dried oregano
  • 2 Bay Leaves
  • 3 carrots (diced)
  • 2 celery ribs (diced)
  • 3 cups butternut squash (cubed)
  • 1 and 1/2 cups Green lentils rinsed and picked
  • 1/2 cup Brown Rice
  • 1 tablespoon tomato paste
  • 1 14.5 oz can diced tomatoes in their juice
  • 1 tablespoon apple cider vinegar (to finalize) Can substitute lemon juice
  • 1 pinch Cayenne Pepper
  • salt and pepper to taste
  • 5 cups broth
  • 3 cups water (may add more if it becomes too think)
In This Recipe
Directions
  1. Sautee the chopped onion in the olive oil on medium heat until softened.
  2. Add curry, coriander, turmeric, oregano, and cayenned pepper and mix well until spices become fragrant.
  3. Add tomato paste and scrap the bottom of the pan. Add celery and carrots and continue to cook on medium until vegetables are fully coated.
  4. At this point add the tomato can with their juices, the lentils, the brown rice, and 5 cups of stock plus three cups of water
  5. Add the Bay leaves, salt and pepper and bring this to a simmer, partially cover and cook for about 45 minutes or until the lentils are tender and the brown rice just cooked.
  6. Add the butternut squash and continue to simmer until the quash is cooked (20 minutes or so). You want to keep the cubes and not let the squash disintegrate into the stew so that's why I add towards the last half of the cooking time.
  7. To finalize a good tablespoon of apple cider and some parsley or cilantro leaves will add brightness.

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