Go Back
To make a hearty butternut squash lentil stew, you need a few key ingredients: - 1 medium butternut squash, peeled and cubed - 1 cup green or brown lentils, rinsed - 1 large onion, chopped - 2 carrots, diced - 2 celery stalks, diced - 3 cloves garlic, minced - 6 cups vegetable broth - 1 can (14.5 oz) diced tomatoes These ingredients form the base of your stew. The butternut squash gives it a sweet flavor and creamy texture. Lentils provide protein and fiber, making the stew filling. For flavor, we add: - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - ½ teaspoon turmeric - Salt and pepper to taste These spices make the stew warm and aromatic. Cumin adds earthiness, while smoked paprika brings in a hint of smokiness. Turmeric gives a golden color and health benefits too. To finish your stew, you can add: - Fresh parsley, chopped (for garnish) - Additional spices, if desired Garnishing with fresh parsley adds brightness and a pop of color. You can also sprinkle more spices to enhance the flavors as you like. Start by heating the olive oil in a large pot over medium heat. Add the chopped onion, diced carrots, and diced celery. Stir them often. Cook for about 5-7 minutes. You want the vegetables to become tender. The onion should look translucent. This step builds a flavor base for your stew. Next, add the minced garlic, ground cumin, smoked paprika, and turmeric. Stir well to mix everything. Cook for another 1-2 minutes. You want the spices to release their aroma. This makes your stew tasty and warm. Now, it's time to combine everything. Add the rinsed lentils and cubed butternut squash to the pot. Pour in the vegetable broth and add the diced tomatoes with their juice. Stir all the ingredients together. Increase the heat to high and bring the stew to a boil. Once it boils, reduce the heat to low. Cover the pot and let it simmer for 30-35 minutes. This helps the lentils and squash become tender. When it's ready, taste and add salt and pepper as needed. If it is too thick, add more broth or water. Serve warm and garnish with fresh parsley for a lovely touch. To make your butternut squash lentil stew even tastier, think about adding more spices. Try a pinch of cinnamon for warmth or a touch of red pepper flakes for heat. Fresh herbs like thyme and rosemary can give it a lovely aroma. You can also add a splash of lemon juice for brightness. These small changes can lift your stew to new heights. If you find your stew too thick, you can easily fix it. Just add more vegetable broth or some water. Stir it well to mix. If you want a creamier texture, blend a cup of the stew and mix it back in. This adds a nice richness without losing the chunky feel. Making this stew ahead is a smart choice. You can cook a big batch and store it for later. Let it cool completely before putting it in airtight containers. It keeps well in the fridge for about four days. You can also freeze it for up to three months. Just thaw it overnight in the fridge before reheating. This way, you always have a healthy meal ready to enjoy! {{image_2}} You can use green or brown lentils in this stew. Green lentils stay firmer when cooked. They add a nice texture. Brown lentils become softer and mix well with the stew. Both types work great, so choose what you have on hand. Want to boost the protein? You can add meat or plant-based options. If you like meat, try diced chicken or turkey. Cook it with the veggies for flavor. For a plant-based choice, add tofu or tempeh. Both soak up the stew's taste well. Feel free to mix in seasonal veggies. Sweet potatoes add a sweet touch. Kale or spinach can give extra nutrients. Zucchini or bell peppers also work well. Just chop them up and add them with the squash. This makes your stew even more colorful and tasty. To store leftover butternut squash lentil stew, let it cool first. Use an airtight container. Place the stew in the fridge for up to five days. Make sure to label the container with the date. This helps you keep track of freshness. For freezing, use freezer-safe containers or bags. Leave some space in the container for expansion. The stew can last up to three months in the freezer. When you’re ready to eat, thaw it in the fridge overnight before reheating. To reheat, warm the stew on the stove over low heat. Stir occasionally to prevent sticking. You can also use a microwave. Heat in short bursts, stirring in between. Add a splash of broth or water if it seems too thick. This keeps the stew flavorful and smooth. Yes, you can use other squash. Acorn squash or kabocha squash work well. Each type adds a unique flavor and texture. Just remember to peel and cube them like butternut squash. This will keep your stew tasty and fun. Butternut Squash Lentil Stew lasts about five days in the fridge. Store it in a sealed container to keep it fresh. If you want to enjoy it later, consider freezing it. It can last for up to three months in the freezer. Absolutely! This stew is great for meal prep. You can make a big batch and divide it into portions. Just reheat it when you're ready to eat. The flavors deepen over time, making it even better! In this blog post, we explored a tasty butternut squash lentil stew. We covered the main ingredients, like squash and lentils, and the spices that add flavor. I shared step-by-step instructions for cooking, tips to enhance taste, and variations to customize your stew. Lastly, we discussed storage options to keep your stew fresh. With these insights, you can create a healthy, hearty meal. Enjoy making this stew for family or friends!

Butternut Squash Lentil Stew

Warm up with a hearty Butternut Squash Lentil Stew that's perfect for cozy nights! This delicious recipe combines tender butternut squash, nutritious lentils, and vibrant veggies, simmered in flavorful spices for a meal that's both comforting and nourishing. In just 50 minutes, you can create a wholesome dish that's sure to delight. Click through to explore the full recipe and bring this delightful stew to your kitchen today!
Print Recipe Pin Recipe

Ingredients
  

1 medium butternut squash, peeled and cubed

1 cup green or brown lentils, rinsed

1 large onion, chopped

2 carrots, diced

2 celery stalks, diced

3 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon turmeric

6 cups vegetable broth

1 can (14.5 oz) diced tomatoes

2 tablespoons olive oil

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Sauté Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté until the vegetables are tender and the onion is translucent, about 5-7 minutes.

    Add Garlic and Spices: Stir in the minced garlic, ground cumin, smoked paprika, and turmeric. Cook for another 1-2 minutes until fragrant.

      Combine Lentils and Broth: Add the rinsed lentils, cubed butternut squash, vegetable broth, and diced tomatoes (with their juice) to the pot. Stir well to combine.

        Simmer the Stew: Increase the heat to high and bring the stew to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for 30-35 minutes, or until the lentils and squash are tender.

          Season and Serve: Once cooked, taste the stew and add salt and pepper as needed. If the stew is too thick for your liking, you can add more vegetable broth or water to reach your desired consistency.

            Garnish: Serve the stew warm, garnished with fresh chopped parsley for a pop of color and flavor.

              Prep Time: 15 min | Total Time: 50 min | Servings: 6