Curried Red Lentil Stew with Roasted Butternut Squash and Kale

It’s really beginning to look and feel like winter these days! Brrr, I almost froze my tail off on my walk to work this morning! I hope all you bunnies are keeping warm. At least I’m all huddled up and warm at the yoga studio now, fantasizing about the deliciously warm stew awaiting me for lunch.

Lately I’ve had this slight obsession for curry, this stuff is so darn good! For dinner last night I made a curried red lentil stew with roasted butternut squash and kale.. OHMYGOSH this has got to be my new favourite dish. Paired with a side of roasted carrots and a big ol’ salad, this was the perfect winter meal for a chilly Friday evening. Christmas movies, pyjamas and warm stew… Winter’s no longer looking so bad, is it?

1 tablespoon extra-virgin olive oil
1-2 onions (depending on size), chopped
4 cloves of garlic, minced
1-2 tablespoons curry powder
1 cup red lentils (make sure to use split lentils)
4 cups vegetable broth
2 cups kale
3 cups cooked butternut squash
Salt and pepper, to taste

In a large pot, heat olive oil over med-low. Add onion and garlic, sauté for about 5 minutes. Mix in curry powder, sauté for another 2 minutes.

Stir in the lentils and the broth. Bring to a boil, reduce heat and cook uncovered for about 10 minutes. Add the kale and butternut squash, cook for another 10 minutes. Season with salt and pepper if desired.