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Thai Coconut Lentil Stew with Butternut Squash and Ginger
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Course Soup
Cuisine Thai
Servings 4 people

Equipment

  • Large pot
  • Cutting board
  • Knife
  • Wooden spoon

Ingredients
  

  • 2 tablespoons vegetable oil
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 2 tablespoons fresh ginger, grated
  • 1 tablespoon Thai red curry paste
  • 1 medium butternut squash, peeled and cut into 1-inch cubes (about 4 cups)
  • 1 cup dried green lentils, rinsed
  • 4 cups vegetable broth
  • 1 teaspoon salt
  • 1 can (14 oz) full-fat coconut milk
  • Fresh cilantro and lime wedges for serving

Instructions
 

  • Heat the vegetable oil in a large pot over medium heat. Add the onion and cook until it softens, about 5 minutes. Stir in the garlic and ginger, then cook for 1 minute more until fragrant.
  • Add the Thai red curry paste and stir to coat the vegetables. Cook for another minute to toast the paste lightly.
  • Add the butternut squash cubes, rinsed lentils, vegetable broth, and salt. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 25 minutes, stirring once or twice, until the lentils and squash are tender.
  • Stir in the coconut milk and heat through for 5 minutes without letting the stew boil. Remove from heat. Serve bowls topped with fresh cilantro and a squeeze of lime.

Notes

Add the coconut milk only at the end and keep the heat low so the stew stays smooth instead of separating. If the stew thickens too much after sitting, stir in a splash of broth when reheating. Green lentils hold their shape best here, but brown lentils work in a pinch for a softer result.
Course: Soup
Cuisine: Thai
Equipment: Large pot, Cutting board, Knife, Wooden spoon