Butternut Squash and Lentil Stew - Supper With Michelle

‘Tis the season for big pots of beans and warm comforting stews and this Butternut Squash and Lentil Stew is one that truly soothes the soul. I’ve been harboring the recipe for this hearty stew for the last couple of years, adding a little bit of this and taking away a bit of that, until I felt that it was just right. It’s naturally a little on the sweeter side due to the butternut squash, but the combinations of spices lend to the warmth and depth of the stew.

I’ve used a combination of brown and green lentils, but you can use one type or whatever combo that you like or have on hand.

I’ve also used butternut squash, which basically melts as it cooks adding to richness of this stew, but you can use pumpkin or another type of fall squash or even carrots. If you prefer your butternut squash to have a little more of a bite, then you may want to add it in a little further into the cooking process.

I like to serve this with either warm pita bread or naan or even rice and then I like to top it with a little swirl of plain Greek yogurt and some fresh cilantro.

If you enjoy this Butternut Squash and Lentil Stew, then you may also want to try my Spiced Lentil Patties.

 

Butternut Squash and Lentil Stew - Supper With Michelle

 

Butternut Squash and Lentil Stew - Supper With Michelle

Get the Recipe: Butternut Squash and Lentil Stew

Yield: 4 servings
Prep: 15 minutes
Cook: 1 hour 5 minutes
Total: 1 hour 20 minutes
‘Tis the season for big pots of beans and warm comforting stews and this Butternut Squash and Lentil Stew is one that truly soothes the soul. I’ve been harboring the recipe for this hearty stew for the last couple of years, adding a little bit of this and taking away a bit of that, until I felt that it was just right. It’s naturally a little on the sweeter side due to the butternut squash, but the combinations of spices lend to the warmth and depth of the stew.
5 from 9 reviews
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Ingredients

  • 2 tablespoons olive oil, extra-virgin
  • 1 small yellow onion, finely diced
  • 1 small red bell pepper, diced
  • 2 cups butternut squash, cut into ¾ inch pieces
  • 1 medium tomato, seeded and finely diced
  • 2 cloves garlic, minced
  • ½ teaspoon ground turmeric
  • ½ teaspoon smoked paprika
  • ¼ teaspoon ground cumin
  • ¼ teaspoon garlic powder
  • ⅛ teaspoon cayenne pepper
  • 4 cups vegetable broth
  • ¾ cup brown lentils, picked through and rinsed
  • ½ cup green lentils, picked through and rinsed
  • 2 bay leaves
  • 2 tablespoons Worcestershire sauce or vegan Worcestershire sauce
  • fine sea salt, to taste
  • 1 cup unsweetened coconut milk

Optional Toppings or Accompaniments:

  • a dollop of plain Greek yogurt
  • fresh cilantro
  • naan or flatbread
  • your favorite grain

Equipment

  • 1 Large Pot or Dutch Oven

Instructions

  • Heat the oil in a large pot or Dutch oven over medium heat.
  • Add in the onion, red bell pepper, butternut squash and sauté until the vegetables begin to soften, about 5 minutes.
  • Stir in the tomato and sauté until it begins to soften and break down a bit, about 3 to 5 minutes.
  • Add in the garlic, turmeric, smoked paprika, cumin, garlic powder, cayenne pepper, and sauté until fragrant, about 1 minute.
  • Stir in the vegetable broth, lentils, bay leaves, worcestershire sauce, and salt to taste. Cover the pot and simmer until the lentils are nice and soft, about 40 to 50 minutes, stirring occasionally. If the broth level gets too low, just add a touch more water.
  • Stir in the coconut milk and simmer for about 2 to 3 more minutes to let the flavors meld.
  • Carefully remove the bay leaves. Taste and add more salt, if needed. Ladle the stew into bowls and add any toppings, if using. Enjoy!
Serving: 8ounces, Calories: 484kcal, Carbohydrates: 57g, Protein: 18g, Fat: 22g, Saturated Fat: 14g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Sodium: 1070mg, Potassium: 1207mg, Fiber: 22g, Sugar: 10g, Vitamin A: 8961IU, Vitamin C: 50mg, Calcium: 100mg, Iron: 7mg