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Red Curry Lentil Stew

Sherrie
  • 2018 minutes
  • Serves 6 to 8

INGREDIENTS

2

Bay leaves

1 cup

Black lentils

1

Butternut squash, medium

3 cups

Curly kale

5

Garlic cloves

1

Onion, large

1 can

Coconut milk, full fat

1/4 cup

Red curry paste

6 cups

Vegetable broth

1 tbsp

Lime juice

1

Black pepper

1

Sea salt

2 tbsp

Olive oil