Rating: 4 stars
26 Ratings
  • 5 star values: 17
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 1

This healthy red lentil curry recipe has a rich flavor and complexity that tastes like it takes hours to prepare. Butternut squash and coconut milk combine with the lentils to make a hearty vegetarian dish. Serve with brown rice or naan bread.

Source: EatingWell Magazine, September/October 2015

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large pot over medium-high heat. Add onion, garlic, ginger and curry powder (or garam masala); cook, stirring often, until the onion is starting to soften, 2 to 3 minutes. Add squash, lentils, tomato and salt; cook, stirring, for 1 minute. Add water. Cover and bring to a boil over high heat. Reduce heat to maintain a lively simmer; cook, covered, stirring occasionally, until the squash is tender and the lentils are mostly broken down, about 20 minutes.

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  • Stir in coconut milk and simmer until heated through, about 1 minute. Serve with lime wedges and cilantro, if desired.

Tips

Precut butternut squash is usually sold in a 20-ounce package of large cubes (5 cups of 1- to 2-inch pieces) or in a 16-ounce package of smaller diced squash (3 cups of 1/2-inch pieces). If you can only find the smaller cubes for this recipe, you'll need to buy two 16-ounce packages to have 5 total cups of squash and reduce the roasting time by 5 to 10 minutes. Or, you can prep your own cubes of squash from a whole, peeled and seeded butternut squash.

Nutrition Facts

1 3/4 cups
326 calories; protein 13.6g; carbohydrates 46.5g; dietary fiber 13.1g; sugars 7.7g; fat 11.5g; saturated fat 4.6g; vitamin a iu 12370.9IU; vitamin c 38.3mg; folate 247.6mcg; calcium 107.1mg; iron 4.9mg; magnesium 92.5mg; potassium 995.8mg; sodium 734.6mg; thiamin 0.3mg.

2 starch, 1 vegetable, 1/2 lean meat, 2 fat

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