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Butternut Squash is the showstopper of this creamy curry.


2 tsp salt

2 tbsp curry powder

1 3/4 cup red lentils 

1 onion, diced

4 cloves garlic, minced

2 tbsp soft margarine/butter

1 tbsp freshly grated ginger

1 butternut squash, peeled, seeded, and cut into cubes

4 cups low-sodium chicken broth

2 cups water


  1. Warm margarine/butter in a large saucepan over medium heat. 

  2. Add curry powder and salt and stir until fragrant. 

  3. Add onion, garlic, and ginger. Cook for about 4 minutes.

  4. Add squash and cook until slightly softened. 

  5. Add broth and water and bring to a boil. Reduce to a simmer. 

  6. Cook squash until soft, about 10 minutes. 

  7. Stir in lentils and cook until soft, about 10-15 minutes. 

Spoon into bowls and garnish with fresh parsley if desired.

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