This Curried Butternut Squash, lentil and Chicken Stew is a warm and comforting one-pot dinner. Plus it’s low-fat, dairy-free, gluten-free and absolutely delicious!
With fall in full swing, it’s a fine time for a soul-warming butternut squash stew. I developed this recipe in a flash of inspiration. It usually takes me days and sometimes weeks to develop a recipe. But it was five o’clock on Friday night and I suddenly knew what I wanted for dinner. I was craving a satisfying (but healthy) stew with shredded chicken and butternut squash. I wanted creaminess without cream or fat. Red lentils were the answer. I love how red lentils melt into soups and stews and make them thick and creamy. By 7:30pm I had been to the grocery store and back, and Eddie and I were digging into bowls of delicious curried butternut squash, lentil and chicken stew.
This recipe is designed for minimum effort and maximum deliciousness. I found butternut squash at the store that was already peeled. I bought a rotisserie chicken, so all I had to do was shred the breast meat. If you start with cooked chicken and peeled squash, as I did, you can make this stew with about 15 minutes of hands-on work. If you can’t find cooked chicken, buy one pound of boneless skinless chicken breasts and follow this easy recipe for how to make perfect poached chicken.
HERE’S HOW TO MAKE CURRIED BUTTERNUT SQUASH CHICKEN AND LENTIL STEW
Chop the garlic, ginger and onions, wash and chop the cilantro, shred the chicken. Sauté the aromatics in olive oil for a few minutes. Add cubed squash and curry powder, and cook for a few minutes longer. Add the red lentils and broth, and simmer for 25 minutes. Stir in shredded chicken, lime juice and cilantro.
Serve in bowls topped with chopped cilantro and enjoy!
This is an adaptable recipe. If you’re in the mood for soup rather than stew, add 2 additional cups of chicken broth. For a splash of healthy green, add a few handfuls of chopped spinach or kale to the pot in the last 5 minutes of cooking time.
Here’s the recipe for Curried Butternut Squash, Lentil, and Chicken Stew. I love hearing from you and knowing how you’re enjoying the recipes here on Panning The Globe. If you make this recipe, I hope you’ll come back to leave a review to let me know what you think.Print
Curried Butternut Squash, Lentil and Chicken Stew
This curried chicken, squash and red lentil stew is low-fat, gluten free, dairy-free and absolutely delicious! Plus you can make it with just 15 minutes of prep.
- Prep Time: 10 mins
- Cook Time: 35 mins
- Total Time: 45 mins
- Yield: 4-5 1x
- Category: Stew
- Cuisine: East Africa
- 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
- Heat oil in a large heavy pot over medium heat. Add onion, garlic and ginger to the pot and cook, stirring, for 3 minutes. Add squash and 1 teaspoon salt. Cook, stirring, for 3 minutes longer. Add curry powder and pepper. Cook, stirring constantly, for 1 minute, to toast the curry powder. Add lentils, broth and water. Bring to a boil, lower to a simmer and cook, uncovered for 25 minutes. Stir in shredded chicken, lime juice and 1/4 cup cilantro. Cook for another minute or so, just until everything is heated through.
- Serve in bowls with a generous sprinkle of cilantro to garnish