Curried Lentil, Squash and Apple Stew Recipe (2024)

This recipe is delicious. However, I'd put the squash into the broth from the start. After the second 25 minutes my butternut squash cut in 1.5 inch chucks was not nearly cooked, and the spinach was already added, so I've learned for next time!

This is a staple in my kitchen: excellent mix of flavors and reheats well. I generally add extra lentils and make sure there's enough liquid for them.

Did freeze and did reheat well.

2 TB curry powder1 tsp ginger ground1 cup lentils4 cups water2 TB tomato paste

I made this as a hearty side dish and it was delicious. I used chicken broth, because that's what I had on hand, left out the garlic (personal preference), and used a Granny Smith apple. I also added a few dashes of hot curry powder that I had on hand. I used prepped butternut squash from WF, and I pulled my frozen, peeled ginger root out of the freezer, grated a teaspoon into the pan, and threw it back in the freezer (a trick I learned on this website).

Wow - just made this - delicious!!! Even my meat-eater husband said, "Make this again." It will definitely be a regular on the menu. Thanks, Joel - I too increased the lentils & liquid.

add extra lentilsput squash in the broth from the start

I incorporated several suggestions here: used 3/4 cup lentils and four cups vegetable broth; added the squash when I added the broth; used Granny Smith apple; added about a cup of cooked barley with the spinach; and added juice of a lemon half and 1/2 tsp ground coriander at the end. I also doubled the spinach (actually a mix of baby spinach and baby kale) and will add even more greens next time. Very satisfying, healthy one-bowl meal!

I increased the lentils and broth as well, but also roasted the butternut squash prior to adding to the soup, brushing it first with olive oil. I love the taste of roasted squash; also, it saved my aging hands from having to cut and dice that hard, hard squash. Very easy to peel, slice and dice a roasted squash.

My changes:2 Tb curry1tsp ground ginger (in place of fresh)1 tsp fennel seedsDoubled the lentils to ⅔ cup4 cup veg stockAdd the butternut squash earlier than in recipe. My timing: 15 mins with lentils; then add butternut squash for 20 mins then add apple for further 15 mins.

I included a small can of pumpkin puree, doubled the apple, curry and ginger. Out of this world! Cooked in slow cooker for 2 hours. Lentils al dente!

2/3 cup lentils 4 cups broth

I made this sans lentils and with a teaspoon of korean pepperoncino, and with fresh tomatos instead of paste... It was delicious and satisfying for a cold day, worth chopping the squash

I added 2 cups of cooked barley to this and it was a wonderful addition. My first thought was to put it over rice, but I use the Trader Joes quick cooking barley or farro in a lot of dishes so decided to try the barley here.

In case this is helpful to others, I'll mention that I had a day where I didn't have enough time to cook this recipe from start to finish so did the first part, until the lentils were done, then paused, and then did the second step until the apple and squash was cooked, then paused, and then added the spinach. The result was fine. Also, I don't stock curry powder so I improvised with cumin,turmeric, coriander and garam masala. Result was delicious.

So easy! I doubled the lentils and the veggie stock. Used Better Than Bouillon (Veg) and it was plenty salty without any additional salt. I used a Gala apple, thinking its sweetness would be nice with the curry and the stock, and it was, without being too sweet. This recipe made enough for four adults, with side salad and naan. Delicious comfort food! Freezes well for a tasty, hearty camping dinner later in the year. For me, it's thick enough to also be served over rice with other curries.

Absolutely fabulous recipe! This checked all the boxes… easy to prepare, nutritious, and sooo delicious. This will definitely become a staple in our house. Thank you, NYT.

Wonderfully tasty! Be careful not to overcook. I found the cooking times much too long.

Incredibly delicious and satisfying! Replaced the butternut with pumpkin, replaced a cup of the broth with apple cider, and added the pumpkin chunks from the start, in with the lentils. Inexpensive, healthy, and so tasty for a winter evening.

Delicious and quite easy to make. I found, like others, that it needed significantly more broth than written (I used 4 1/2 cups in total) and that adding the squash earlier was better.Added a teaspoon of coriander seeds, crushed in a mortar & pestle, with the spices, and garnished with fresh mint cut in chiffonade.

Delicious, filling and chunky

Delish but as a few others have commented, quite sweet. Next time I’ll cut it down to half an apple or a Granny Smith. This is a versatile dish. Easy to imagine subbing out ingredients. It was so sweet that I added veggie stock to leftovers for an excellent hearty soup. Ham, kale, leek etc would all work well.

I followed a comment suggestion to roast the squash first and it was fantastic.

Doubled curry, garlic, ginger

Followed the notes that said to put the squash in early, doubled the spices and lentils and broth, added some turmeric and a chopped up a sweet potato as well. 100% delicious!!! Such a hearty, healthy and flavorful stew! Thanks NYT!

I love it. Top with raisins, slivered almonds, yogurt.

Yes!Absolutely divine.Subbed red lentils. Used diced tomatoes as I did not have paste. Utterly delicious!Like a warm autumn hug!

Phenomenal!!! Wish I had this recipe when I was vegan! I generously doubled spices, doubled veg/fruit, and used a pound of green lentils, upping the broth needed accordingly....again, phenomenal and leftovers too! And Madras curry powder is the absolute best!

Terrific, and even more terrific after the addition of some more or less ground coriander seeds and a spritz of lemon. B.t.w. I roasted the squash and some sweet potato first.

Consistent with what's been indicated in earlier comments:-dumped the entire 32 oz container of vegetable broth in-an extra TB or two of curry-doubled the fresh ginger-lots more spinach-4 smaller homegrown tart-sweet apples -1/4 C meyer lemon used to keep the apples from browning --also thrown into the pot If you cut up the squash per instructions, into 1/2 inch cubes and toss them in as the recipe states, at the last 25 mins of simmering, and it cooks up just fine.