Curried Butternut Squash, Lentil & ‘No Chicken’ Stew
The first time we made this, all of our bowls were waiting patiently in the dishwasher to be cleaned. All except one. Naturally, it was one of the smallest bowls in our cupboard, but we took that tiny little glass vessel and filled it to the brim! And then we proceeded to eat, fill, and repeat a few more times than we’re comfortable admitting. Our point being, learn from our mistakes. You’re gonna want a bigger bowl.
- 3 tbsp olive oil
- 1 1/2 cups chopped yellow onion (about one large-ish onion)
- 2 tbsp minced fresh garlic (don’t be shy)
- 1 1/2 tbsp minced ginger root
- 2 lbs butternut squash, peeled and cut in 3/4″ in pieces
- 1 tsp sea salt
- 1 heaping tbsp curry powder
- 1/4-1/2 tsp dried red chili flakes
- 1 cup brown lentils
- 4 cups no-chicken or veggie stock
- 2 cups water
- 1 package of Comrade Cluck, ‘No Chicken’ Shredded Strips
- 1 tbsp lime juice
- 1/2 cup chopped cilantro + more for garnish
- Warm olive oil in heavy pot over medium heat.
- Add onion, garlic, and ginger and cook, stirring for 2-3 minutes.
- Add squash and salt and cook 2-3 more minutes, stirring often.
- Add curry and chili flakes, stir it up and cook it for another minute or so.
- Add lentils, Comrade Cluck shredded strips, broth, and water and bring to a boil.
- Reduce heat to a low simmer and cook, covered for 25 minutes.
- Stir in cilantro and lime juice, ladle it into the biggest bowl you can muster and give it another generous smattering of cilantro before digging in.