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Recipe Summary

prep:
10 mins
cook:
45 mins
total:
55 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat the olive oil in a Dutch oven. Add the onion and sauté until very tender but not browned, about 5 minutes. Add garlic, curry powder, cumin and cayenne; cook 1 minute. Add broth, water, tomatoes and lentils. Cover; simmer until lentils are just tender, about 15 minutes.

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  • Stir in salt. Add squash. Simmer until tender, 10 minutes. Add kale; cook until tender, about 10 minutes.

Nutrition Facts

271 calories; fat 6g; carbohydrates 44g; protein 16g; sodium 709mg.
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