This easy, flavorful vegetarian dish is a great one-pot meal for fall and winter. Prep time is 15 minutes. Cooking time is 30. Serves 4 as a main dish. You can make it more filling by serving with Nan, but it makes a great meal on it's own.
2 T. olive oil
1 large onion, diced
3 garlic cloves, minced
1 T. grated fresh ginger
1 T. curry powder
1 t. salt, divided
4 cups vegetable broth
3 cups butternut squash, peeled and cubed in 1/2" pieces
1 cup red lentils, rinsed
4 cups kale, stalks removed and torn into large pieces
Heat oil in large size stock pot over medium heat. Sauté onion until tender, about 5 minutes. Add garlic and ginger and cook for one more minute. Stir in curry powder and 1/2 t. salt and cook until fragrant.
Add broth and bring to a boil. Add butternut squash, reduce heat and cover, letting simmer for 10 minutes. Stir in lentils and simmer covered for another 8 minutes. Add kale to pot on top of squash mixture and return lid, letting the kale steam for 2 minutes. Stir kale into the stew and add the remaining 1/2 t. salt. Serve hot.
