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Indian Summer Stew: Butternut Squash, Coconut, and Lentil Stew Recipe

Indian Summer Stew: Butternut Squash, Coconut, and Lentil Stew

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Average Rating:

Total Reviews: 108

Showing 41-50 of 108

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  • on July 14, 2011

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    I thought this was an odd combination of ingredients but was willing to try it. I didn't have any coconut but used some coconut milk, roasted the butternut squash with butter EVOO, salt & pepper, used blue agave instead of honey and used flat leafed parsley as I didn't have any cilantro and it was just wonderful. I added some plain greek yogurt with chives before serving. My husband loved it and I will make it again.

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  • on April 14, 2011

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    This could be one of my new favorites things! I couldn't find yellow split peas, so I used green and you definitely should go through the effort of using fresh coconut. This not only drew me in with the smells but the colors were fresh and appetizing!

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  • on March 24, 2011

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    This was really delicious and very easy to make. Tempering was fun and the smells were heavenly! The flavors were really complex and very well-balanced. I don't think my carnivore husband even noticed that it was vegetarian.

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  • on March 18, 2011

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    We loved it! You do need to watch the garlic, Add to the oil right after the mustard seeds start popping then just for a few seconds so it does not burn. I used lentils and coked mine in a pressure cooker for 10 min, after coming up to pressure. Then used an emersion blender.

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  • on March 16, 2011

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    Easy and excellent spice flavor! We made this, along with the Roasted Root Jumble and the Chickpea and Artichoke Masala for some vegetarian friends. Wow! All three were a winner. Better yet, each of them was tastier the next day as leftovers.

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  • on March 15, 2011

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    I used yellow split peas because I couldn't find pidgeon peas. This was absolutely delicious and what a beautiful color. I put a tiny bit of sour cream on top to make it pretier but tastewise, it was a winner. This one is going in to my "make regularly" pile.

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  • on March 10, 2011

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    I've made this 3 times. First time was good, next 2 times it was outstanding. First time I used regular oil and I think it was too hot. The garlic quickly turns bitter if the oil is too hot. Next 2 times I used coconut oil and watched the heat better. What a difference such a small change made! I will always use coconut oil to cook it now. I found dried organic coconut at Whole Foods. It is unsweetened and a very fine grate so it's texture is no problem.

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  • on March 07, 2011

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    I Loved it!

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  • on March 06, 2011

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    Loved this one - have made it several times and bring it to work for lunch with some naan. The Indian people I work with are impressed! I like the lentils to cook longer so I made it in the slow cooker - even added some carrots the last time!

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  • on March 04, 2011

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    I've already made this recipe twice for my family. It's absolutely delicious and very hearty.

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