Curried Butternut Lentil Stew

Curried Butternut Lentil StewNow that the weather has started to stay consistently colder, I am breaking out all of my chili, soup, and stew recipes. I’m ready for all the warm soup, sweat pants, and blankets. Bring it on, winter.

Curried Butternut Lentil StewIs is bad that when I made this stew, Kenny didn’t even get any of it? Oops, oh well. It’s not really my fault, he was traveling with the team for an away game and I ate it a little bit faster than I had planned to. It’s just that good.

It is loaded with veggies, has a good punch of protein from the lentils, and has a kick from the curry powder (without being too spicy) that I just can’t get enough of. With fall in full swing now, butternut squash is everywhere, so I’m taking advantage and putting it in just about everything.

Curried Butternut Lentil StewThis stew is ideal for times when you want something warm and super nutritious but you don’t have much time. There are minimal ingredients, and it comes together in no time. Make a batch ahead of time and eat it all week long. Or in my case, in about 2 days. Sorry Kenny.

It really is perfect for fall potluck gatherings, or for when you are hosting a dinner party. It is vegan, so you can make your non-meat eating friends very very happy.

Curried Butternut Lentil StewIf you guys make this, don’t forget to take a picture and show me on Instagram and hashtag #thewheatlesskitchen. I want to see! And I also want to get some recipe requests or health topics that you guys want to see on the blog! Tell me what you want!

Curried Butternut Lentil Stew

Yield: Serves 4-6


  • 3/4 cup uncooked lentils
  • 3 cups butternut squash, cut into small cubes
  • 1/2 large onion, chopped
  • 2 cloves garlic, diced
  • 1 cup canned diced tomatoes
  • 4 cups vegetable broth
  • 1 tbsp curry powder
  • 1/4 tsp each, salt and black pepper


  1. Add all of the ingredients in a large stock pot and stir to evenly combine. Put the pot over medium-high heat, cover and bring the mixture to a boil.
  2. Once boiling, turn the heat down to medium-low and let it simmer for 20-25 minutes, until the lentils are cooked and the butternut is soft all the way through.
  3. Serve and enjoy!


  1. Lentil soup used to be one of my favorites! I have trouble digesting lentils, but may have to give this a try anyway.

    On another note: You said your husband was out of town with the team. What does he do? Sounds cool!

    1. Thanks girl! Maybe try using less lentils and more butternut to ease yourself into it. And he is the Chief of Staff for the Texas Tech football program! So he of course travels to the away games with the team during football season 🙂

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