Lentil Curry with Squash and Spinach Lentil Curry with Squash and Spinach

Lentil Curry with Squash and Spinach Image by: Lentil Curry with Squash and Spinach Author: Canadian Living

There's lots of satisfying flavour in this inexpensive high-fibre vegetarian dish. Serve with rice, warm pita or naan breads, and yogurt.

  • Portion size 6 servings
  • Credits : © CanadianLiving.com


  • 1 tablespoon vegetable oil
  • 1 onion chopped
  • 2 cloves garlic minced
  • 2 tablespoons all-purpose flour
  • 1 tablespoon curry powder
  • 1 tablespoon grated gingerroot
  • 1 teaspoon ground cumin
  • 1 teaspoon ground fennel
  • 2 1/2 cups vegetable stock
  • 2 1/2 cups chicken stock
  • 1 1/2 cup water
  • 1 cup green lentils
  • 1/2 butternut squash (1 lb/500 g)
  • 1 potato
  • 6 cups fresh spinach


In Dutch oven, heat oil over medium heat; cook onion and garlic, stirring occasionally, for about 5 minutes or until softened. Add flour, curry, ginger, cumin and fennel; cook, stirring, for 1 minute. Add stock, water and lentils. Bring to boil; cover, reduce heat and simmer for 30 minutes.

Meanwhile, peel and seed squash; cut into 3/4-inch (2 cm) cubes. Set aside. Peel and cut potato into 3/4 inch (2 cm) cubes; add to pot. Cover and cook for 10 minutes. Add squash; cook, uncovered, for about 15 minutes or until tender and liquid is thickened.

Thin and coarsely chop spinach; stir into pot until wilted.

Nutritional facts <b>Per serving:</b> about

  • Protein 12 g
  • Calories 220.0
  • Total fat 4 g
  • Total carbohydrate 39 g
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Lentil Curry with Squash and Spinach