Winter Squash and Lentil Curry Recipe

Name: Winter Squash and Lentil Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons vegetable oil; 1 12 lbs butternut squash, peeled and cut into 1/2-inch pieces; 1 large Spanish onion, diced (not sweet); 1 carrot, diced; 1 celery rib, diced; 4 garlic cloves, minced; 4 tablespoons ginger, peeled and minced; 2 tablespoons garam masala (or store-bought curry powder); ½ teaspoon cumin; ½ teaspoon cracked pepper; 1 cup red lentil, picked over and rinsed; 2 cups vegetable broth; 1 teaspoon fresh lemon juice (to taste); ½ cup cilantro, chopped; ½ cup vegetable oil

Servings: persons

3 tablespoons vegetable oil
1 12 lbs butternut squash, peeled and cut into 1/2-inch pieces
1 large Spanish onion, diced (not sweet)
1 carrot, diced
1 celery rib, diced
4 garlic cloves, minced
4 tablespoons ginger, peeled and minced
2 tablespoons garam masala (or store-bought curry powder)
½ teaspoon cumin
½ teaspoon cracked pepper
1 cup red lentil, picked over and rinsed
2 cups vegetable broth
1 teaspoon fresh lemon juice (to taste)
½ cup cilantro, chopped
½ cup vegetable oil

1
For the soup:.
2
Heat oil with butter in a large heavy pot over medium heat until foam subsides, then cook squash, onion, carrot, celery, garlic, ginger, and 1 teaspoon salt, stirring occasionally, until vegetables are beginning to brown (15 to 20 minutes);
3
Add curry powder, cumin and pepper and cook, stirring frequently, 1 minute;
4
Add lentils and broth and simmer, covered, until lentils are tender, about 30 minutes.
5
Remove from heat and stir in lemon juice;.
6
Season to taste with salt and pepper.
7
For cilantro oil:
8
Puree cilantro, oil, and 1/2 teaspoon salt in a blender.
9
To serve, drizzle soup with cilantro oil.
10
Accompany with cucumber raita and naan for an excellent meal.

746

kcal

Calories

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

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: 3 tablespoons vegetable oil, 1 12 lbs butternut squash, peeled and cut into 1/2-inch pieces, 1 large Spanish onion, diced (not sweet), 1 carrot, diced, and more.

Yes, Winter Squash and Lentil Curry 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!

Winter Squash and Lentil Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions