Squash Lentil Curry

Number of Servings: 6 (349 g)
Active Time: 30 min.
Total Time: 1 hour
Squash Lentil Curry

Serve this rich squash curry over brown rice, garnished with a dollop of plain, non-fat Greek yogurt, if desired. This dish is excellent for putting vegetables at the center of your table.


  • 2 cups brown lentils
  • 1 large yellow onion, chopped
  • 1 Tbsp. canola oil
  • 4 cups squash, peeled and cubed
  • 1½ cups low-sodium vegetable broth
  • 1½ Tbsp. red curry paste
  • 2 tsp. curry powder
  • ½ tsp. turmeric
  • ½ tsp. salt
  • ½ tsp. cayenne pepper
  • Dash of cinnamon
  • ½ cup light coconut milk
  • 2 large tomatoes, diced


  1. Cook the lentils in a large pot of boiling water until tender (35-40 minutes). Drain and set aside.
  2. While the lentils are cooking,  sauté onion in oil over medium heat until soft (5-8 minutes). Add squash and vegetable broth. Simmer, covered, until squash is soft (15-20 minutes).
  3. Using an immersion blender or working in small batches with a kitchen towel loosely covering the open vent of a regular blender, puree the squash mixture until smooth. Whisk in curry paste, curry powder, turmeric, salt, cayenne, cinnamon, and coconut milk.
  4. Stir in cooked lentils and tomatoes. Simmer together to combine flavors (10 minutes). Serve hot.

Nutrition Facts

6 servings per container

Serving Size 349 g

Amount per serving
Calories 335
% Daily Value*
Total Fat 4.5g 6%
Saturated Fat 1.5g 8%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1.5g
Cholesterol 0mg 0%
Sodium 315mg 13%
Total Carbohydrate 58g 21%
Dietary Fiber 10.5g 39%
Total Sugars 6g
Includes 0g Added Sugars 0%
Sugar Alcohol 0g
Other Carbohydrate 41g
Protein 18g
Vitamin D 0mcg 0%
Calcium 88.7mg 6%
Iron 5.3mg 30%
Potassium 955mg 20%
Vitamin A 608.9mcg 70%
Vitamin C 32.8mg 35%
Vitamin E 2.6mg 20%
Vitamin K 11.6mcg 10%
Thiamin 0.7mg 60%
Riboflavin 0.2mg 15%
Niacin 5.9mg 40%
Vitamin B6 0.6mg 35%
Folate 346.2mcg 87%
Vitamin B12 0mcg 0%
Biotin 3.3mcg 10%
Chloride 42.7mg 2%
Pantothenate 1.8mg 40%
Phosphorus 235.9mg 20%
Iodine 0.5mcg 0%
Magnesium 73.3mg 15%
Zinc 2.4mg 20%
Selenium 1mcg 2%
Copper 0.6mg 70%
Manganese 1.3mg 60%
Chromium 0.4mcg 0%
Molybdenum 9mcg 20%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.


Butternut Squash, Lentils, Tomatoes, Low Sodium Vegetable Broth (water, Organic Carrots, Organic Celery, Organic Onions, Organic Leeks, Organic Tomato Puree (organic Tomatoes, Sea Salt, Citric Acid), Organic Mushrooms, Organic Garlic, Organic Spices, Organic Sea Salt), Lite Coconut Milk (water, Coconut Milk, Guar Gum (a Natural Emulsifier)), Onion, Red Curry Paste (spices (including Red Chili Pepper), Garlic, Lemongrass, Salt, Shallot, Coriander Root & Kaffir Lime Peel), Canola Oil, Curry Powder (spices, Turmeric, Garlic, Silicon Dioxide), Salt, Turmeric, Cayenne Pepper, Ground Cinnamon.

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