Butternut squash and red lentil stew

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.