Indian Summer Stew: Butternut Squash, Coconut, and

Name: Indian Summer Stew: Butternut Squash, Coconut, and Lentil Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup yellow split pigeon peas (toor dal); 1 pound butternut squash, peeled, cut into 1/2-inch cubes (about 2 1/2 cups); 1 Roma tomato, diced; 1/2 cup fresh, frozen, or dried shredded coconut; 1/2 teaspoon turmeric; 1/2 teaspoon ground cumin; 4 cups vegetable stock or water, or enough to cover; 2 tablespoons canola oil; 1 teaspoon brown or black mustard seeds; 1/2 teaspoon crushed red pepper flakes; 1 clove garlic, minced; 1 1/2 teaspoons kosher salt; 1 tablespoon honey; 1 lime, juiced; 1/2 cup minced fresh cilantro leaves

Servings: persons

1 cup yellow split pigeon peas (toor dal)
1 pound butternut squash, peeled, cut into 1/2-inch cubes (about 2 1/2 cups)
1 Roma tomato, diced
1/2 cup fresh, frozen, or dried shredded coconut
1/2 teaspoon turmeric
1/2 teaspoon ground cumin
4 cups vegetable stock or water, or enough to cover
2 tablespoons canola oil
1 teaspoon brown or black mustard seeds
1/2 teaspoon crushed red pepper flakes
1 clove garlic, minced
1 1/2 teaspoons kosher salt
1 tablespoon honey
1 lime, juiced
1/2 cup minced fresh cilantro leaves

1
Rinse the pigeon peas in a couple changes of water.
2
In a large soup pot, combine the squash, drained pigeon peas, tomato, coconut, turmeric, cumin, and enough stock to cover.
3
Bring to a boil, and then simmer, covered, 20 minutes.
4
Remove the cover and simmer another 10 minutes.
5
To temper: In a small skillet, warm the canola oil until shimmering.
6
Add the mustard seeds and when they stop popping, add the red pepper flakes, garlic, and salt.
7
Swirl the skillet so the contents cook evenly, and cook another 10 seconds.
8
Then pour the contents of the skillet into the soup, along with the salt.
9
Spoon a ladleful of soup back into the skillet (it will sizzle, be careful!
10
), and pour back into the soup pot.
11
Finish with the honey, lime juice, and cilantro.
12
Adjust the seasonings, to taste, and enjoy a little Indian summer in the middle of your winter!

979

kcal

Calories

100

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup yellow split pigeon peas (toor dal), 1 pound butternut squash, peeled, cut into 1/2-inch cubes (about 2 1/2 cups), 1 Roma tomato, diced, 1/2 cup fresh, frozen, or dried shredded coconut, and more.

Yes, Indian Summer Stew: Butternut Squash, Coconut, and Lentil Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Indian Summer Stew: Butternut Squash, Coconut, and Lentil Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions