Butternut Squash, Lentil and Spinach Curry


  • 320 g butternut squash (just the flesh)
  • 60 g uncooked mixed lentils
  • ½ vegetable stock cube
  • 40 g white onion, chopped
  • 40 g thai red curry paste
  • 200 g full fat coconut milk (½ a can)
  • 200 g chopped tomatoes
  • 150 g young spinach
  • 1 naan bread to serve


  1. First, pre-heat the oven to gas mark 4/350F/180C and line a roasting tray with foil or parchment.
  2. Cut the butternut squash into bite-size chunks, then line up on the tray and spray with a little cooking spray. Roast for 30-40 minutes until tender, stirring halfway.
  3. Meanwhile, rinse the lentils before adding to a pot along with the stock cube and covering with cold water. Bring to the boil, then allow to simmer for 12 minutes.
  4. Heat some cooking spray on a non-stick pan and add the onions. Fry until soft, then add the curry paste, tomatoes and coconut milk. Stir every so often as the sauce thickens (about 10 minutes). Meanwhile, heat up the naan bread in the oven.
  5. Finally, add the squash, lentils and spinach to the curry and season to taste. Cook for another couple of minutes, then serve with the naan bread.

Notes: I adapted this (with little change) from a BBC recipe to cook for my mum on our vegan nights because we both LOVE curry and this was a hit!

Serves 3, 274 calories

Curried Lentil Soup

This one isn’t a far cry from the lentil soup I’ve uploaded already, only with a different flavor profile this time. This one is bright, spicy, and earthy. In fact, if it’s too much spice I’d recommend adding some coconut milk or half and half to take it down a notch. Otherwise, buckle up. I really, really just wanted a knockout spice. A real sinus-clearer!

  • 2 TBSP of oil (preferably one with a high smoke point)
  • 1 lb dried lentils, rinsed and sorted
  • ½ large yellow onion (or a few small shallots), diced
  • 3-5 cloves of garlic, minced
  • 2 “ piece of ginger, minced
  • 1 red bell pepper, diced
  • 1-2 serrano peppers, de-seeded, membranes removed, and diced
  • 12 oz package of Mann’s broccoli coleslaw, roughly chopped
  • 6 oz mushrooms, roughly chopped
  • juice of 2 limes or 1 lemon 
  • 32 oz vegetable stock (preferably no salt added)
  • 28 oz can crushed tomatoes (preferably no salt added)
  • 2 TBSP red curry paste
  • 1 TBSP chili paste
  • 2 bay leaves 
  • salt, to taste
  • ¼ tsp black pepper
  • 1-2 TBSP curry powder
  • ½ TBSP cumin
  • ½ TBSP turmeric
  • 1 tsp cardamom
  • dash of nutmeg
  • dash of clove

Directions: Have all vegetables prepared. In a large cooking pot, heat up the oil over a medium-high heat. Stir-fry the garlic and ginger until soft and very fragrant. Add the onions/shallots and do the same until it is soft and translucent. Give a pinch of salt. Now, do the exact same with the red bell pepper and serranos. Start building up the spices. Add more salt, the black pepper, the curry powder, the cumin, the turmeric, the cardamon, the nutmeg, and the clove. Stir it all together to coat the vegetables and let the spices warm up. Add the red curry paste and chili paste. Stir. Squeeze in two limes or the lemon. Alright, now the next part is truly “toss the rest in” so now we’re going to pile up the broccoli slaw, the mushrooms, and the lentils. Add the majority of the salt you planned to use. Top it off with the stock and crushed tomatoes, toss in your bay leaves, and crank it the heat up to high. Once it comes to a boil, bring it down to low, and cover with a lid. Once the lentils are tender (about 30-40 minutes), remove your bay leaves, and get reaaaaaaady!

petit dejeuner aujourd’hui.

Sautéed Kale with Pancetta and lentils

Of all the super healthy greens, kale is the king! It’s definitely one of the healthiest and most nutritious plant foods in existence. Loaded with all sorts of beneficial compounds (some of which have powerful medicinal properties), kale is one of those versatile greens that is not only healthy but also super tasty! From chips to stir fry’s, sautées and even pizzas, this leafy green is a great dinner solution!

1 whole kale (washed and bases of stems removed).
1 cup of cubed pancetta (Italian bacon)
1 cup of pitted kalamata olives
1 cup of red lentils
½ cup of white wine
2 tbsp of Olive oil
1 tsp of hot peppers (we use the ones that are prepared in oil)
2 garlic cloves (diced)
Salt and pepper to taste
½ cup of water

In a large pot, (on high heat) add the olive oil, hot peppers, garlic and pancetta. Gently sautee until the garlic and pancetta begin to brown. Cut up the kale leaves, add them to the pot and mix well. Add the red lentils and mix well. Add the olives, wine and water and mix again. Turn down the heat to a minimum, cover and let simmer for about 20 minutes or until the kale and lentils are tender. Serve with pasta, rice or fresh bread.

This recipe is great to use as a pizza topping or to add to your favorite sandwich or burger.