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Red Lentil + Butternut Squash Curry

I am always on the hunt for vegetarian meals and this creation blew me away!


3/4 cup red lentils

2 tbsp olive oil

1 large cooking onion

2 garlic cloves

1 litre chicken broth or vegetable broth

1 50ml can garlic tomato paste

2 cups cubed butternut squash

1 large peeled and chopped carrot

1 tbsp cumin

1/8 tsp cayenne powder

1 tbsp corriander

1 tsp garlic powder

1 tsp pepper

1/2 teaspoon salt

1/2 juice from lemon


Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic. Cook stirring occasionally until translucent. Add carton of broth and tomato paste, rinsed red lentils, chopped carrot, and cubed squash. Stir. Add all the spices. Bring to a boil. Reduce heat, cover and simmer until lentils and squash are soft about 25 minutes. Add water if too thick. Add lemon juice.

Serve with Liberte non fat organic plain yogurt, diced avocado and cilantro.


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