Entube Indian Curry Butternut Squash, Lentil and Chickpea Stew 

Fall colours and flavours have arrived at the farm. I am excited to that this time of year brings changing leaves and comfort food that warms our souls. This recipe is a collaboration of our local farm and one of my favourite flavoured pastes and products by Entube. This recipe features their Indian Curry Chili Paste for fall Farm-To-Table flavour explosion! This Indian Curry Butternut Squash, Lentil and Chickpea Soup is full of nutrients and absolutely delicious and takes no time to whip up. Enjoy it with Basmati Rice or on its own with Labheh and warm Naan Bread!

Enjoy and Happy Fall!



2 tbsp. sunflower oil

1 medium yellow onion, diced

1 large garlic clove, minced

2 carrots, cut in ¼ inch rounds

4 cup butternut squash, cut in ¼ inch cubes

2 tbsp. ENTUBE Indian Curry Chili Paste

4 ripe tomatoes, diced with their juice

1 cup vegetable stock

2 cup lentils, cooked

2 cup chickpeas, cooked

Salt and fresh ground pepper

Fresh cilantro for garnish

1 cup Labheh (Middle Eastern Yogurt)

Naan Bread


In a large soup pot, heat oil over medium heat. Add onion and garlic and sauté for 2-3 minutes until translucent.

Add carrots and sauté for 2 minutes. Then add in squash and sauté for

5-6 minutes until slightly softened. Add Entube Curry Chili Paste and sauté an additional minute.

Add chopped tomatoes with their juices and cook until soften and remaining juices have released.

Add stock and bring to a boil. Reduce heat to low and bring to a simmer.

Add lentils and chickpeas and simmer for 10 minutes until stew thickens and vegetables have softened.

Garnish with fresh cilantro and serve with Labheh and warm Naan bread.


SERVINGS 6-8| PREP & COOK TIME approx. 45 mins

Copyright © 2016 Irene Matys.

All Rights Reserved.

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