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Ginger-Turmeric Lentil Stew with Butternut Squash and Kale
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Course Soup
Cuisine Indian-Inspired
Servings 4 people

Equipment

  • Large pot
  • Cutting board
  • Measuring spoons

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon ground turmeric
  • 1 cup brown lentils, rinsed
  • 2 cups butternut squash, peeled and cubed
  • 1 (14-ounce) can diced tomatoes
  • 4 cups vegetable broth
  • 3 cups kale, stems removed and chopped
  • Salt and pepper, to taste
  • 1 tablespoon lemon juice

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the onion and cook until it softens.
  • Stir in the garlic, ginger, and turmeric. Cook for one minute until the spices smell fragrant.
  • Add the lentils, butternut squash, diced tomatoes, and vegetable broth. Bring the mixture to a boil.
  • Reduce the heat to low, cover the pot, and simmer for 25 minutes until the lentils and squash are tender.
  • Stir in the kale and cook for 5 more minutes until the greens wilt.
  • Season with salt and pepper. Remove the pot from the heat and stir in the lemon juice before serving.

Notes

Add the kale only at the end so it keeps its color and does not overcook. Freeze the stew in single portions once it has cooled completely. Reheat gently on the stove with a splash of broth to loosen the texture if it thickens.
Course: Soup
Cuisine: Indian-inspired
Equipment: Large pot, Cutting board, Measuring spoons