Butternut Lentil Stew over Rice

The original recipe is from Choosing Raw. We altered this to meet our dietary needs, as well as, what was in our home. We made it more as a curry stew to serve over rice. We didn't blend it. The original recipe was somewhat bland, so we added cayenne, thyme, garlic and tomatoes to give it more flavor.

Curried Red Lentil and Butternut Squash Stew with Kale 

Serving Size: 4-6

Ingredients

• 1 cup red lentils (dry)
• 1 tablespoon vegetable broth
• 1 cup white or yellow onion, diced
• 2 cloves garlic, minced
• 1 tsp thyme
• 1 tablespoon fresh ginger, minced
• 2 teaspoons mild curry powder
• 1 teaspoon turmeric
• 2 pounds butternut squash, peeled and cut
• 3 cups vegetable broth (low sodium if possible)
• 1 pint canned tomatoes
• 4 cups kale, washed, dried, and chopped
• Sea salt, black pepper and cayenne to taste
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Instructions

1. If you wish to, soak the lentils overnight (or for 6-8 hours) in enough water to submerge them completely. Rinse and drain them. This will make them cook super quickly, and it will also help to release phytates, which can impact mineral absorption. However, it's not a necessary step, and red lentils will cook quickly whether you soak them or not. If you don't soak them, simply add them dry, as instructed in step 3!
2. Heat the broth over medium heat in a large pot. Add the onion and saute until it's soft and golden (5-8 minutes). Add the tomatoes, thyme, ginger, curry, and turmeric, and mix the spices in.
3. Add the lentils and vegetable broth to the pot. Bring the lentils to a boil and reduce them to a simmer. Add the butternut squash and simmer until the pieces are fork tender and the lentils are soft (20 minutes or so).
4. Stir the kale into the warm stew and allow it to wilt down (you can add extra kale if you like things extra green!). Season soup to taste.
5. Transfer stew to bowls to top rice. Serve.