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.

EatingWell Test Kitchen
Source: EatingWell Magazine, September/October 2015




Ingredient Checklist


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.

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


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

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.

Reviews (25)

Read More Reviews
27 Ratings
  • 5 star values: 17
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
Wonderful and filling The only thing I changed was doubling the amount of the spices. Delicious think and filling. This will be a winter standby for me. Pros: Filling delicious and easy Read More
Rating: 3 stars
I made as is. The coconut milk smothers the spices. I had to double the salt and curry before it was acceptable. Thickness was fine. Read More
Rating: 5 stars
make this! This turned out amazing! Made as written super warm filling Fall dish. I served it over brown rice; the lime & cilantro makes it. Pros: big batch warm healthy filling Read More
Rating: 5 stars
WOW!!! This has such AMAZING FLAVOR! Will be keeping this recipe in my meal plan for sure! Read More
Rating: 5 stars
My husband and I loved this dish! I did however alter it quite a bit according to other reviews--I used vegetable stock (low sodium) instead of water since it sounded like the originally recipe is a bit watery/bland and I also over seasoned a ton. I doubled the salt and curry powder as well is added 4 extra oz. of butternut (simply because they only came in 12oz. packages). The end result was phenomenal and we feasted on the pot for a week! Enjoy:) Read More
Rating: 5 stars
Delicious! I used garan masala to give it more flavour. Read More
Rating: 1 stars
Following the 1200 calorie diet plan to the letter. Everything great so far till this. Not to my liking at all.. very thin broth.. not satisfying nor filling for me.. Read More
Rating: 5 stars
One of my favorite new recipes for lunch. One pot feeds me all week! I tried it with both curry and garam masala and prefer the former. My kids love it too! The fresh cilantro at the end is a MUST. It takes the flavors from good to great. Read More
Rating: 5 stars
Wonderful easy meal I loved this dish until I added the coconut milk. Then all of the wonderful ginger and curry flavors were lost. Next time I will leave it out completely or only add a splash. A whole can is over kill. It's still good but just tastes like coconut milk soup. Pros: Quick simple healthy and delicious Cons: doesn't need the coconut milk Read More