Red Curry Lentil Stew with Butternut Squash + Kale
If you can't find or don't have black lentils, green lentils are a good substitution.
Prep Time 5minutes
Cook Time 25minutes
Total Time 30minutes
1large oniondiced small
1/4cupred curry paste
1cupuncooked black lentils
3cupsbutternut squashdiced small
1can full fat coconut milk
sea saltto taste
black pepperto taste
In a large pot heat the olive oil on low and sauté the onion until translucent, about 5 minutes.
Next add in the garlic and sauté for 1 minute more. Turn the heat up to medium and stir in the lime juice and red curry paste.
Then add the lentils, broth and bay leaves. Stir, cover the pot and simmer for about 15 minutes or until the lentils are tender. Add in the butternut squash and coconut milk and stir. Simmer until the butternut squash is tender, about 7 minutes.
Lastly, toss in the kale and cook for 1 minute or until it is tender and bright green. Taste and season with more salt and pepper if necessary and serve warm.