Weeknight Red Lentils

November 18, 2021
Created by Hannah Langley, MS, RDN, CD
55 minutes
Serves 4
  • 1 Tbsp Extra-virgin olive oil
  • 1 medium yellow onion diced
  • 1 inch piece ginger root grated
  • 3 cloves garlic minced
  • 2 cups butternut squash cubes steamed
  • 1 tsp ground turmeric
  • 2 1/2 tsp curry powder
  • 1/2 tsp salt
  • 2 tsp ground cumin
  • 1 tsp caraway seeds
  • 1 tsp ground coriander
  • 3 cups unsalted vegetable broth
  • 1 15 oz can diced tomatoes
  • 1 cup red lentils rinsed
  • chopped cilantro for garnish

Heat the olive oil in a large sauté pan on medium heat and add the onion, cooking for 4 minutes. Stir in the garlic and ginger and continue cooking until fragrant, about 1-2 minutes. Steam the bag of butternut squash cubes, available in the produce department, in the microwave according to the package directions. Add two cups of squash to the pan, storing any additional in the refrigerator. Add the turmeric, curry powder, salt, ground cumin, caraway seeds, and ground coriander to the pan, mixing everything together and cooking for an additional 3 minutes. Add one cup of vegetable broth to deglaze the pan, then add the remaining two cups of broth, diced tomatoes, and lentils, stirring the mixture together. Cover and let simmer for 30 minutes. Remove from heat and portion into bowls, adding chopped cilantro on top for garnish. This recipe pairs well with spinach and brown rice.  

Nutrition per serving: 320 calories; 5g total fat (0.5g saturated); 330mg sodium; 53g carbohydrates; 19g dietary fiber; 8g sugar (0g added sugar); 17g protein