Name: Curried Butternut Squash and Lentil Stew with Chicken
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Curry
Ingredients: 3 tablespoons olive oil; 1 large yellow onion, peeled and chopped (1 1/2 cups chopped onion); 2 tablespoons minced garlic (3 medium garlic cloves); 1 tablespoon plus 1 teaspoon minced peeled ginger root; 1 1/2 pounds butternut squash, peeled and cut into 3/4-inch cubes; 1 teaspoon kosher salt plus more, to taste; 1 tablespoon curry powder (preferably mild Madras Curry Powder); 1/2 teaspoon Aleppo pepper (or 1/2 teaspoon Maras pepper or 1/4 teaspoon of crushed red pepper flakes); 1 cup red lentils, rinsed and picked over; 4 cups low-sodium chicken broth; 2 cups water; 2 cups shredded cooked chicken (use the breast meat from a rotisserie chicken or poach 1 pound of chicken breasts); 1 tablespoon fresh lime juice; 1/2 cup roughly chopped cilantro leaves, divided

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This Curried Butternut Squash and Lentil Stew with Chicken is a hearty one-pot dinner that’s perfect for busy weeknights or lazy Sundays — easy to prepare and super satisfying. The secret to this nutritious, comforting stew is red lentils. They melt as they cook, creating a thick, creamy broth flavored with ginger and garlic, and brimming with cubes of butternut squash and shredded chicken. Or feel free to leave the chicken out for a delicious vegetarian version.

bowl of curried butternut squash lentil stew with shredded chicken, topped with chopped cilantro.

I developed this recipe in a flash of hunger and inspiration at five o’clock on a Friday night — and by 7:30, Eddie and I were digging into big bowls of curried butternut squash and lentil stew with shredded chicken. I knew right away this recipe was a keeper.

I love using red lentils to thicken and enrich soups and stews. Moroccan Red Lentil Soup, Ottolenghi’s Coconut Curry Red Lentil Soup and my Minestrone Soup with Beef are some of my favorite lentil-based soups — all so thick and creamy that they're practically stews. This one is a new favorite!

Why You’ll Love This Butternut Squash Lentil Stew

Wholesome & veggie-packed: Butternut squash, onions, garlic, ginger, and red lentils make this nourishing stew hearty and satisfying.
Weeknight easy: About 15 minutes of prep and 30 minutes of simmering.
Adaptable: Easily made vegetarian - see section below for details.
Special diet friendly: Naturally gluten-free and dairy-free.
Deeply satisfying: Thick lentil broth, tender squash, shredded chicken, and warm curry spices in every delicious bite.

Ingredients You’ll Need

This stew is made with simple ingredients, but I have a few recommendations to make it extra easy — and extra special.

Butternut squash: You’ll need about 1½ pounds, peeled and cubed. Pre-cut squash is a great time-saver here.
Red lentils: These cook quickly and break down as they simmer, giving the stew its thick, hearty texture.
Onion, garlic & fresh ginger: This trio builds a flavorful base and makes the kitchen smell amazing.
Curry powder: Madras curry powder by Sun Brands is my favorite. It has a wonderful blend of spices — deeply flavorful with mild heat.
Aleppo pepper: Adds gentle warmth. If you can't find Aleppo, Maras pepper is essentially the same thing. Or substitute a pinch of crushed red pepper flakes.
Chicken broth + water: A combination that keeps the flavor rich without being too salty.
Shredded cooked chicken: Rotisserie chicken is perfect and makes this recipe even quicker, or you can poach chicken breasts and shred them.
Lime juice: A squeeze at the end brightens everything up.
Cilantro: Used both in the stew and as a final garnish.

Dutch oven filled with curried squash and lentil stew with chicken, topped with chopped cilantro.

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How to Make Curried Butternut Squash & Lentil Stew

Here’s a quick step-by-step overview. Scroll down to the recipe card for full details.

Sauté the aromatics: Cook the onion, garlic, and ginger in olive oil until fragrant.
Add the squash and spices: Stir in the cubed squash, curry powder, and Aleppo pepper and cook for a minute to toast the spices.
Simmer with lentils: Add the red lentils, broth, and water. Simmer uncovered until the squash is tender and the lentils have broken down, thickening the stew.
Finish the stew: Stir in the shredded chicken, lime juice, and cilantro just until everything is heated through.
Serve: Ladle into bowls and top with extra cilantro.

bowl of butternut squash and lentil stew with chicken, topped with chopped cilantro.

Make It Vegetarian:

Want to make this stew vegetarian? It’s easy — and many of our readers love it this way.

Swap out the chicken broth for vegetable broth, omit the chicken and enjoy a flavorful vegetarian butternut squash and lentil stew.
Amp up the veggies: Follow the instructions above and then add in extra squash or a couple handfuls of kale or spinach. Be sure to add the greens at the end of cooking time - they only need a couple of minutes to wilt.
Add chickpeas for plant-based protein: Add a cup or two of canned chickpeas in place of the chicken.

One More Variation:

Make it a soup: If you're in the mood for soup rather than stew, add 2 additional cups of chicken broth and it's a soup!

If you make this squash & lentil stew, I hope you'll come back to leave a star rating and a comment. I'd love to know what you think!

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