Red Lentil & Squash Curry Stew

I found this recipe on OhSheGlows.com, and it's quite good and very healthy and very cheap to make.  I've adjusted the directions based on the easier, lazier way I make this.

Ingredients

• 1 tsp extra virgin olive oil (or ghee, if you don't care if it's vegan, or alternately skip the oil altogether)
• 1 sweet onion, chopped
• 3 garlic cloves, minced
• 1 tbsp good quality curry powder (or more to taste -- I like Badia's Jamaican style curry powder)
• 4 cups vegetable broth (I use low-sodium)
• 1 cup red lentils
• 3 cups cooked butternut squash (I've also used pumpkin, or any sort of winter squash I have on hand -- if you don't want to bother cooking it in advance, add the squash when you add the lentils and cook until tender)
• 1 cup greens of choice
• Fresh grated ginger, to taste (optional)
• Kosher salt & black pepper, to taste (about 1/2 tsp salt, if using low-sodium broth)

Directions

1. In a large pot, add olive oil (if using -- or ghee, if using that) and chopped onion.  Sautee for about 5 minutes over low-medium heat.  [To avoid using oil, use a non-stick pot or simply let everything cook by boiling in the broth.]

2. Stir in minced garlic and grated ginger (or ginger paste, as I use).  Cook another couple minutes.  Stir in curry powder and broth and lentils and bring to a boil. Reduce heat and cook for 10 minutes.

3. Stir in cooked butternut squash and greens of choice. Cook over medium heat for about 5-8 minutes. Season with salt, pepper, and add some freshly grated ginger to taste.