Lentil and Butternut Squash Curry (Slow Cook)

slow-cooked lentils + butternut squash, green curry paste, cilantro

1710 Past Meals

Serves: 2 Servings | Time to Table: Slow Cook | Calories: 607 | Category: Gluten-Free, Pescatarian, Vegetarian | Allergens: Contains Peanut Oil (Curry Paste) | Excellent Source of: Fiber, Iron, Potassium, Protein, Vitamin A, Vitamin C | Good Source of: Calcium


  • - 3½- to 4-quart Slow Cooker
  • - Chef's Knife
  • - Liquid Measuring Cup
  • - Measuring Spoons

What You Need:

  • - Coarsely Ground Black Pepper
  • - Kosher Salt or Flake Sea Salt
  • - Olive Oil

What We Send:

  • - Butternut Squash Cubes
  • - Cilantro
  • - Diced Onion
  • - Dried Lentils
  • - Green Curry Paste
  • - Lime
  • - Minced Garlic
  • - Vegetable Stock Concentrate

TK Table Talk:

If you could go back to any place you’ve ever visited, where would you go?

What To Do:

Lentil and Butternut Squash Curry - Step 1

1. Make Stock: Stir together vegetable stock concentrate and 3 cups hot water until concentrate dissolves. Stir in green curry paste.

Lentil and Butternut Squash Curry - Step 2

2. Prep Ingredients in Slow Cooker: Drizzle 1 tablespoon olive oil in bottom of slow cooker. Top with lentils, butternut squash, onion, garlic, stock mixture, 1 teaspoon salt and ½ teaspoon pepper. Cover and cook on LOW setting 6 hours or until lentils are tender and mixture is thickened.

Lentil and Butternut Squash Curry - Step 3

3. Finish Dish: Set aside some cilantro for garnish. Chop remaining cilantro and stir into lentils. Cut lime into wedges.

To Serve: Divide mixture evenly between 2 serving bowls. Top with reserved cilantro.

Make Ahead: This dish gets better over time and is great as leftovers. Freeze for up to 1 month or refrigerate up to 3 days. If the lentils become too thick after reheating, stir in a little hot water until the desired consistency is reached.

Pro Tip:

Don’t be tempted to open the lid during cooking. Doing so releases the heat and leads to an increased cook time.
Spice it Up!: Serve with sriracha or your favorite hot sauce. Or, reduce the water to 1½ cups and add 1 can of coconut milk instead for authentic Thai curry flavor.


Sure, our TK food containers are recyclable, but we’d rather you upcycle them first. We’re partial to using them to sprout our garden seeds, but we’d love to see how creative you are! Tag us in your photos with @terraskitchen and #terraskitchen.