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Recipe of Butternut Squash and Lentil Stew

Recipe of Butternut Squash and Lentil Stew

This hearty Butternut Squash and Lentil Stew is a comforting, nutritious dish with a blend of earthy lentils and sweet butternut squash. The warm spices like cumin, coriander, and smoked paprika add depth to the stew. Garnished with fresh parsley, it's a wholesome and satisfying meal.

Servings4

Preparation30 min

Cookingmin

Calorieskcal

How to Make Butternut Squash and Lentil Stew

Instructions

Step 1

Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery. Cook until vegetables are softened (about 5 minutes).

Step 2

Add minced garlic and cook for an additional 1-2 minutes until fragrant.

Step 3

Stir in butternut squash, lentils, diced tomatoes (with their juices), and vegetable broth.

Step 4

Season with cumin, coriander, smoked paprika, salt, and black pepper. Stir to combine.

Step 5

Bring the stew to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes or until lentils and butternut squash are tender.

Step 6

Adjust seasoning if needed.

Step 7

Ladle the stew into bowls and garnish with fresh chopped parsley.

Step 8

Serve with crusty bread or enjoy as is for a warm and comforting meal.

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Ingredients

1 tablespoon olive oil
1 onion, chopped
2 carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, minced
1 butternut squash, peeled, seeded, and diced
1 cup dried green or brown lentils, rinsed and drained
1 can (14 oz) diced tomatoes
4 cups vegetable broth
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon smoked paprika
Salt and black pepper to taste
Fresh parsley, chopped, for garnish