Curried Butternut Squash and Lentil Stew with Chicken
A hearty and flavorful stew combining roasted butternut squash, lentils, and tender chicken, seasoned with aromatic curry and spices.
Ingredients
Oil
- 3 tablespoons olive oil
Vegetables
- 1 large yellow onion (peeled and chopped (1 1/2 cups chopped onion))
- 2 tablespoons minced garlic (3 medium garlic cloves)
- 1 tablespoon plus 1 teaspoon minced peeled ginger root
Main ingredients
- 1.5 pounds butternut squash (peeled and cut into 3/4-inch cubes)
- 1 teaspoon kosher salt (plus more, to taste)
- 1 tablespoon curry powder (preferably mild Madras Curry Powder)
- 1/2 teaspoon Aleppo pepper (or Maras pepper or crushed red pepper flakes)
- 1 cup red lentils (rinsed and picked over)
- 4 cups low-sodium chicken broth
- 2 cups water
- 2 cups shredded cooked chicken (use breast meat from rotisserie or poached chicken)
- 1 tablespoon fresh lime juice
- 1/2 cup roughly chopped cilantro leaves (divided)
Instructions
- Heat oil in a large pot and cook onion, garlic, and ginger for 3 minutes.
- Add squash and salt; cook for 3 minutes.
- Stir in curry powder and pepper; toast for 1 minute.
- Add lentils, broth, and water; simmer for 25 minutes until tender.
- Stir in chicken, lime juice, and half the cilantro; heat through for 1 minute.
Notes
Garnish with remaining cilantro for added freshness.