Meatless Monday: Lentil and Butternut Squash Curry

By: Claire Georgiou, Reboot Naturopath, B.HSc ND

Easily cooked in a large stovetop pot or in a slow cooker, this is a nice warming meal with plenty of high anti-oxidant spices which have been shown to have anti-cancer benefits. The curry is also rich in carotenoids which are vital for a healthy immune system, healthy skin and eyes and it also contains plenty of minerals such as magnesium, calcium and iron, fiber and protein.

Yesterday, I made this delicious soup in my slow cooker so it cooked while I went about my day. Enjoy!



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  • 1 ½ cups of French lentils
  • 1 tbsp olive oil
  • 1 large brown onion, chopped
  • 3 cloves of garlic, crushed
  • 1 in (2.5cm) of fresh ginger, chopped finely
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 2 tsp ground black mustard seeds
  • 2 tsp ground yellow mustard seeds (optional)
  • 1 tsp ground turmeric
  • 1 long chilli (optional), chopped finely
  • 4 cups (32 oz/950 ml) of vegetable stock
  • 1 can chopped tomatoes
  • 1 tsp sea salt and pepper to taste
  • 1 cup (8 oz/250 ml) of coconut milk (can add extra if desired)
  • 2 sticks of celery, chopped
  • 2 cups (230 g) of butternut squash (butternut pumpkin), chopped
  • 4 kale leaves + stems, chopped
  • 2 swiss chard (silverbeet) leaves + stems, chopped


  1. Rinse the lentils under cold water.
  2. Slowly cook on low to medium heat (high in slow cooker) the oil, onion, garlic and ginger until soft.
  3. Add the spices and chilli cook until fragrant.
  4. Add the lentils, stock, tomatoes, celery, butternut squash, swiss chard & kale stems, salt and pepper and cook slowly for 40-50mins or until the pumpkin and lentils are cooked or 6 hours in a slow cooker.
  5. Add in coconut milk, swiss chard and kale leaves and cook for a further 10mins.
  6. Serve with steamed quinoa or rice and garnish with a dollop of coconut cream or yogurt and sprinkle with chopped parsley and coriander leaves.

Serve with:

  • 1 tbsp of coconut cream or greek yogurt
  • Fresh coriander and parsley
  • Quinoa or Rice


  • French lentils – red, brown , green lentils, split peas
  • Winter squash – sweet potato, parsnip, turnip, carrot, pumpkin
  • You can use any vegetable you desire or have in your fridge. This curry works well to have a range of vegetables.
  • Note: I always recommend finding canned foods that do not contain any white lining as this contains Bisphenol A (BPA)

Prep time: 30 minutes

Cook time: 50 minutes

Total time: 1 hour 20 minutes

Servings: 6

  • Nutrition per serving:
  • Calories280
  • Fat5g
  • Saturated Fat2g
  • Cholesterol0mg
  • Sodium240mg
  • Carbohydrates44g
  • Fiber17g
  • Sugars7g
  • Protein 15g

Yields and nutritional information are estimated and will vary depending on produce size and equipment used.

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Claire Georgiou, Reboot Naturopath, B.HSc ND

Claire Georgiou is an Australian Naturopath, Nutritionist and Herbalist who has completed a Bachelor of Health Science (Compl. Medicine) and an Advanced Diploma of Nutrition, Naturopathy and Herbal Medicine. She has more than 14 years of clinical experience specializing in liver disease, autoimmune disease, thyroid conditions, diabetes, insulin resistance, digestive disorders, chronic infections, children’s health, fertility and pregnancy care. Claire consults in private practice in Sydney and also offers consults out of area and is an accredited member of the Australian Traditional Medicine Society. Claire has worked closely for many years with Dr. Sandra Cabot, who is known as the “Liver Cleansing Doctor” and has written more than 25 health related books. Claire writes health related articles, creates healthy recipes and is one of the nutritionists who runs our Guided Reboot programs.

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