Ingredients
2 tablespoons extra-virgin olive oil
1 medium sweet onion, diced
2 teaspoons fresh thyme leaves
2 cloves garlic, finely chopped
1 small butternut squash, peeled and cut into 1 1/2-inch pieces (about 3 cups)
1/2 teaspoon ground turmeric
1 cup red split lentils, well rinsed and drained
6 cups homemade or store-bought low-sodium vegetable stock
2 cups cooked chickpeas (rinsed and drained, if using canned)
2 cups chopped curly kale
Kosher salt and freshly ground pepper
1 cup strained yogurt
2 tablespoons chopped fresh curly-leaf parsley, plus sprigs for garnish
Juice of 1 lime
Kosher salt and freshly ground pepper
Preparation
Make the stew: Heat oil in a large Dutch oven over medium. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Stir in thyme, garlic, squash, turmeric, lentils, and stock. Bring to a simmer and cook until squash is almost tender when pierced with the tip of a sharp knife, 10 to 12 minutes.
Stir in chickpeas and kale and simmer until kale is tender, about 5 minutes. Season with salt and pepper.
Make the yogurt-herb sauce: Stir to combine yogurt, parsley, and lime juice in a small bowl. Season with salt and pepper.
Ladle stew into a serving bowl and serve dolloped with yogurt sauce. Garnish with parsley sprigs.
