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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 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6 bowls

Ingredients

  • 2 tablespoon olive oil
  • 1 large onion diced small 
  • 4 garlic cloves minced
  • 1 tablespoon lime juice
  • 1/4 cup red curry paste
  • 1 cup uncooked black lentils
  • 6 cups vegetable broth
  • 2 bay leaves
  • 3 cups butternut squash diced small 
  • 1 can full fat coconut milk
  • 3 cups kale see notes
  • sea salt to taste
  • black pepper to taste

Instructions

  • 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.