Curried Butternut Squash, Lentil and Chicken Stew

Here's an easy recipe for Curried Butternut Squash, Lentil and Chicken Stew. It's a warm and comforting one-pot dinner that's dairy-free, gluten-free, low-fat and delicious!

5 from 1 reviews

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.




  1. 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.
  2. Serve in bowls with a generous sprinkle of cilantro to garnish