Name: Butternut Lentil Stew: A Hearty and Nutritious Recipe for Fall
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
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

Description

This hearty butternut squash and lentil stew is a comforting and nutritious dish, perfect for chilly days. Packed with flavor from a blend of spices and fresh vegetables, it’s a wholesome meal that can be enjoyed on its own or with crusty bread.

Ingredients

Scale

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

Instructions

Prepare the Ingredients: Peel and dice the butternut squash into 1-inch cubes. Rinse the lentils under cold water and set aside. Chop the onion, garlic, carrots, and celery into uniform pieces. If using, wash and chop the kale or spinach.
Cook the Stew:
1. In a large pot or Dutch oven, heat olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.
2. Add minced garlic and sauté for an additional minute, being careful not to burn it.
3. Stir in the diced carrots and celery, cooking for about 5 minutes until slightly softened.
4. Add the diced butternut squash and stir for 2-3 minutes to combine.
5. Sprinkle in the ground cumin, smoked paprika, turmeric, black pepper, and salt. Stir well and toast the spices for about a minute.
6. Pour in the rinsed lentils and diced tomatoes (with juices), stirring to combine.
7. Add the vegetable broth and bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for 30-35 minutes, stirring occasionally.
Finishing Touches:
1. After 30 minutes, check the lentils and squash for doneness. If needed, continue to simmer, checking every 5 minutes.
2. Remove the bay leaf. If using, stir in the kale or spinach and let it wilt for 2-3 minutes.
3. Taste and adjust seasoning as necessary.
4. Serve hot, garnished with fresh parsley or cilantro.

Notes

This stew can be stored in the refrigerator for up to 5 days.
To reheat, warm on the stove or microwave, adding a splash of water or broth if it thickens too much.
Feel free to customize the vegetables or spices according to your preference.

Prep Time: 15 minutes
Cook Time: 35 minutes