Sort ingredients
pincottk
QR Code
Listen
Pdf
To make the coconut butternut lentil stew: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook 5 minutes until soft. Add the ginger, garlic, and diced butternut squash and cook until fragrant, about 2 minutes. Stir in the garam masala, turmeric, and cayenne and cook for one minute more.
Add 3 cups of water (or low-sodium vegetable broth). Season with salt and pepper and bring the stew to a simmer. Cover and simmer for 15-20 minutes, until the butternut is tender.
Stir in the coconut milk, lentils, and chopped kale, cook for 5 minutes. Remove the stew from the heat and add the fresh cilantro.
Divide the coconut butternut and lentil stew among bowls. Sprinkle with more cilantro and Cayenne, if you like. Enjoy!