Butternut Lentil Stew: A Hearty and Nutritious Recipe for Fall

Butternut Lentil Stew is a delightful dish that warms both the heart and the soul. As the weather turns cooler, there’s nothing quite like a hearty bowl of this nutritious stew to bring comfort and satisfaction. Originating from various culinary traditions that celebrate legumes and seasonal vegetables, this stew has become a beloved staple in many households. The combination of creamy butternut squash and protein-packed lentils creates a rich, velvety texture that is simply irresistible.

People adore Butternut Lentil Stew not only for its incredible taste but also for its convenience. It’s a one-pot wonder that allows for easy preparation and minimal cleanup, making it perfect for busy weeknights or cozy gatherings. The earthy flavors meld beautifully, creating a dish that is both filling and nourishing. Join me as we explore this delightful recipe that is sure to become a favorite in your kitchen!

Ingredients:

• 1 medium butternut squash, peeled and diced (about 4 cups)
• 1 cup dried green or brown lentils, rinsed
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 can (14.5 oz) diced tomatoes, with juices
• 4 cups vegetable broth (or chicken broth for non-vegetarians)
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon black pepper
• 1 teaspoon salt (adjust to taste)
• 2 tablespoons olive oil
• 1 bay leaf
• 1 cup kale or spinach, chopped (optional)
• Fresh parsley or cilantro, for garnish

Preparing the Ingredients

1. Start by peeling and dicing the butternut squash. I find it easiest to cut the squash in half lengthwise, scoop out the seeds, and then peel the skin with a vegetable peeler. After that, I cut it into small cubes, about 1-inch in size, to ensure even cooking. 2. Next, rinse the lentils under cold water in a fine-mesh strainer. This helps remove any dust or debris. Set them aside to drain. 3. Chop the onion, garlic, carrots, and celery. I like to use a sharp knife for this, as it makes the process quicker and safer. Aim for uniform pieces so they cook evenly. 4. If you’re using kale or spinach, wash and chop it into bite-sized pieces. This will be added later for a nutritional boost.

Cooking the Stew

5. In a large pot or Dutch oven, heat the olive oil over medium heat. Once the oil is shimmering, add the chopped onion. Sauté for about 5 minutes, or until the onion becomes translucent and fragrant. 6. Add the minced garlic to the pot and sauté for an additional minute. Be careful not to let the garlic burn, as it can turn bitter. 7. Toss in the diced carrots and celery, stirring well to combine. Cook for about 5 minutes, allowing the vegetables to soften slightly. 8. Now, it’s time to add the diced butternut squash to the pot. Stir everything together, letting the squash mingle with the other vegetables for about 2-3 minutes. 9. Sprinkle in the ground cumin, smoked paprika, turmeric, black pepper, and salt. Stir well to coat the vegetables with the spices, allowing them to toast for about a minute. This step really enhances the flavors! 10. Pour in the rinsed lentils and the can of diced tomatoes (with their juices). Stir everything together, ensuring the lentils are well distributed among the vegetables. 11. Add the vegetable broth and the bay leaf to the pot. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 30-35 minutes. Stir occasionally to prevent sticking. 12. After 30 minutes, check the lentils and butternut squash for doneness. The lentils should be tender but not mushy, and the squash should be soft. If they need more time, continue to simmer, checking every 5 minutes.

Finishing Touches

13. Once the lentils and squash are cooked to your liking, remove the bay leaf from the pot. If you’re adding kale or spinach, stir it in now and let it wilt for about 2-3 minutes. 14. Taste the stew and adjust the seasoning if necessary. You might want to add a bit more salt or pepper, depending on your preference. 15. Serve the stew hot, garnished with fresh parsley or cilantro for a pop of color and flavor. I love to pair this stew with crusty bread or over a bed of rice for a hearty meal.

Storage and Reheating

16. If you have leftovers (which I often do because this stew is so filling), let it cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 5 days. 17. To reheat, simply warm it on the stove over medium heat, adding a splash of water or broth if it has thickened too much. You can also microwave it in

Conclusion:

In summary, this Butternut Lentil Stew is a must-try for anyone looking to warm their hearts and bellies with a deliciously hearty meal. The combination of creamy butternut squash and protein-packed lentils creates a comforting dish that is not only satisfying but also packed with nutrients. Whether you’re a seasoned cook or a kitchen novice, this recipe is simple to follow and yields a delightful result that will impress your family and friends. For serving suggestions, consider pairing this stew with a crusty piece of bread for dipping or a fresh green salad to balance the richness of the stew. You can also experiment with variations by adding your favorite vegetables, such as kale or spinach, or spices like cumin or smoked paprika to give it an extra kick. If you’re feeling adventurous, try topping it with a dollop of yogurt or a sprinkle of fresh herbs for an added layer of flavor. I encourage you to give this Butternut Lentil Stew a try and make it your own! Once you’ve whipped up a batch, I’d love to hear about your experience. Share your thoughts, any tweaks you made, or even a photo of your creation. Cooking is all about sharing and connecting, and I can’t wait to see how you make this recipe uniquely yours! Happy cooking! Print