Description
A cozy one-pot stew with warm curry spices, tender butternut squash, and red lentils that melt into a thick, satisfying broth. Shredded chicken is stirred in at the end and can be left out for a delicious vegetarian version.
Ingredients
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- 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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Instructions
- 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, stirring occasionally, until the squash is tender and the lentils have broken down.
- Stir in shredded chicken, lime juice, and ¼ cup cilantro. Cook for another minute, just until everything is heated through.
- Serve in bowls, garnished with remaining cilantro, if desired.
Notes
- To make this stew vegetarian, swap chicken broth for vegetable broth and omit the shredded chicken. If you like, add a cup or two of canned chickpeas for plant-based protein, or amp up the veggies by adding additional squash or a cup or two of chopped kale, spinach or other leafy greens.
- To make this into a soup, simply add an additional two cups of broth.
- Nutritional Information: We do our best to provide accurate nutrition values using an online nutrition calculator however our nutrition information should only be used as an approximation.
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: Stew
- Method: simmer
- Cuisine: Curry