Spiced French Lentil, Kabocha, and Kale Stew (Vegan)

I am not sure if it is the fall weather, or the fact that these two ingredients can now come straight from our garden, but I am craving kale and squash in any combination.

Unfortunately these two foods do not a meal make for a family of four with two small children. And frankly, when I made this stew I thought for sure that my husband would not be a fan. I told him so when he asked what was for dinner.

Much to my delight he gladly polished off a bowl and more. Plus the leftovers for lunch the next day. His words? "Top 15 of all time." This one is husband approved, ladies.

There is something about the play of the earthy lentils with the sweet squash, hearty kale, and fragrant spices that make this dish so good. A stew like this is almost hard to pin down when eating, but so intriguing that you go back for more. And of course, this stew incorporates fall produce at its finest.

It can also be made vegan with just two adjustments, which I did not set out for, but was pleasantly surprised with. Call it vegan, call it frugal, I call it yummy.

Spiced French Lentil, Kabocha, and Kale Stew (Vegan)

Recipe Notes: You’re probably saying "wow, that recipe list looks long!" It is, but like all stews it comes together quickly as a one pot meal.

Ingredients

  • 3 Tablespoons coconut oil
  • 1 medium kabocha squash (buttercup or butternut are good stand-ins)
  • 1 1/2 cups french lentils, soaked in warm water for at least 24 hours (4 cups after soaking)
  • 1 quart stock, chicken or vegetable
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 2 cups water
  • 1 bunch kale
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon ground cumin
  • pinch of cayenne
  • pinch of cloves
  • pinch of ground ginger
  • 1/2 can full fat coconut milk
  • 1 tablespoon honey
  • sea salt to taste
  • Lots of fresh cilantro

Directions

  1. Prepare squash: Remove round bottom and top by taking off a thin slice from both ends. Place on flat end and peel either using a very sharp vegetable peeler or your chef’s knife. Cut in half and deseed. Cut squash into 1/4" squares.
  2. In a soup pot over medium heat add coconut oil and saute squash until nice and browned. (Squash does not need to be cooked through at this point.) Remove squash and set it aside.
  3. In remaining coconut oil saute the onion until soft and then add the garlic and saute for one more minute. Pour in the stock and water and turn heat up to bring to a boil. Scrape the bits of browned squash off of the bottom of the pan. Pour in the lentils, return to the boil and then reduce heat to a low simmer. Cover and cook 1-2 hours or until tender.
  4. Meanwhile chop kale into bite-sized pieces. When lentils are cooked through add the reserved squash, kale, cinnamon, cumin, cayenne, cloves, ginger, coconut milk, honey, and sea salt. Allow to simmer, uncovered, an additional 15-20 minutes or until it has reached your desired thickness and flavor. Taste and adjust with sea salt.
  5. Top bowls with lots of torn fresh cilantro and serve warm on a cool day.

How are you serving up kale and squash this fall?

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25 Comments

  1. Something tragic is that I’m allergic to coconut! What’s the best replacement for coconut (that’s soy free and cow dairy free, too?)

    1. Lauren – That is tragic :/. I would just omit the coconut milk and use lard (not vegan) or olive oil if I were you.

  2. Yum! When do you put the squash back in? You mention it’s OK if it isn’t done when you take it out – so presumably you put it back in at some point.

    1. Jessie – Edited the recipe to add that (squash goes in after lentils cook through). Sorry about that!

  3. This is a keeper and I have copied it for my “to try” list. I keep reading over and over that most of you cook kale very quickly. We have tried that so many times and simply couldn’t eat it that way. I now cook kale, collards, etc. a pretty long time with sauted onions, garlic, sausage, etc. and then we lick the pot clean. So, I will be putting my kale in right after sauteing the onion & garlic. We love any type of squash. In fact, I have 2 butternuts that the farmer’s wife gave me several weeks ago that were left from last years crop. They were starting to get soft in a few spots, so I cut them up this afternoon and cleaned them out and trimmed off the bad spots. I am going to stuff them with leftover rice & sausage and bake them slowly while I go to a meeting. When I get home, I will make a big mixed green salad and then it is chow time. Maybe have a crisp gala apple after dinner. Yum!

    1. Faith – I find that kale needs at least 15 minutes or so in recipes with many other ingredients, longer when it stands alone. Your stuffed squash sounds yummy. Squash and sausage are two of my favorite foods.

  4. I was so excited to make this after reading it. So, I made it last night and yes it is a keeper. I did not have any butternut though so sub with carrots. But, it was so flavorful and delicious. My husband also liked it so it is a keeper! 🙂 Keep up the good work Shannon!

  5. HELP!!! I am cooking this right now!!! Like Jessie – I am wondering when to put the squash back in (removed and set aside as per #2).

    1. Kathie – Just emailed you to say add it with the rest of the ingredients after the lentils are cooked through.

      1. Thanks for the prompt reply – I sorta thought that, but… I am new to cooking from scratch; not good at just winging it; must follow a recipe.
        Stew turned out wonderful. Mine was a bit more soup-like. Great fall flavors. Hubby just came home and had another bowl for lunch!

  6. This looks awesome Shannon. It’s on the menu for this week. And yes, I have lots of kale coming from the garden and squash from our last summer share pick up at the farm this week. Yum, Yum!

    1. Renee – So glad to see you’re trying this. My husband is actually asking me to make this again and again. I’m so excited to have kale for free from our own garden. Some how it makes me feel safer to know that that nutrient dense food is in our back yard :).

  7. Thanks Shannon for this lovely recipe!

    I think I am going to try making this in a slow cooker (like a chili) on Sunday and tweak a couple of steps and wanted to ask what you think. This is what I was planning:

    omit the sauteing part (step 2 and first part of 3), let the lentils slow cook with the spices for 4-6 hours, bring the vegetables in, and add the coconut milk (do I need it? I have never cooked with coconut milk) and let cook for another 1.5-2 hours. I am thinking about adding a little bit olive oil possibly when it’s done but still warm.

    1. Natassa – That sounds pretty good. I often do this with soups, in fact I have lentils simmering in the crock pot right now. I would add the coconut milk at the very end, just in case it curdles (not sure if c.m. ever does that or not). I also think it is no problem to just throw veggies into the pot without sauteing – even the squash. The sauteeing simply imparts a deeper flavor because of the caramelization of the higher heat. And by all means, add some olive oil or ghee at the end (not exactly vegan). It will impart a great flavor. Let me know how it goes!

  8. hi Shannon!! thank you so much for responding! I never checked because I was expecting I would get a notice via email. I will try this tomorrow – I am a little bit nervous because I have never tried it again. Thanks for the tip – my slow cooker instructions also say that milk should be added at the very end. I am not crazy about garlic and onion either but it’s not only for me! so I will add them. I will definitely let you know how it goes. Have a lovely Sunday!

  9. Hi Shanon – wanted to let you know it turned out delicious! i made it on the crockpot and added the squash kale and also some baby eggplants at the end. didn’t add coconut milk – just olive oil. thanks again I will make this again!

  10. Made this tonight and wow it was wonderful. I’m not at all surprised, love you Real Food Media ladies. The whole family loved it even the 5 and 2 year old. I served it with jasmine rice…which really complimented the flavors. I also used collards instead of kale because that’s what I had. GREAT! Thanks.

  11. I just tried this stew. It’s more like a soup…. and a delicious one! My meat loving husband son both gave it the thumbs up. I only used 1 tsp of cinnamon instead of 1 1/2. I also left out the cloves as I didn’t have any. Loved it this way. Since I had to work that day, I soaked the lentils overnight for only 12 hours. I cooked the lentils for 1 hour in the morning before going to work and then cooked the soup as directed for one hour before serving that night after work. Great! I cooked the kale for that hour and it was still pretty firm. Just right! I kept the lentils on the counter all day- but it was a cool one. ( I would suggest refrigerating them on a hot one.) The kabocha squash was also kept out after sauteeing in the coconut oil in the morning. I will make this many more timeks!

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