It’s a simple, yet hearty winter stew that will warm you from the inside out. It includes butternut squash and lentils with a medley of vegetables including onion, carrots, celery and parsnips. The perfect recipe to enjoy on chilly evenings!
Butternut squash and lentils make a perfect match! This hearty veggie stew is easy to prepare, healthy, and makes for an impressive meal. Serve it up with some brown rice or quinoa for a satisfying dinner that will keep you full until your next mealtime.Butternut squash lentil stew is a vegetarian entrée that’s bursting with flavor thanks to the addition of bay leaves, cinnamon sticks, and nutmeg. It’s hearty enough to serve as an entree for four but also light enough to be served in smaller portions at room temperature or even cold.
This is a hearty and warming stew that is perfect for the winter months. It’s made with butternut squash, lentils, curry powder, ginger, garlic, tomatoes, carrots, celery, onions and stock.
In order to make this lentil stew dish, you must first prepare the lentils.
In the winter, my favorite dish to cook is soup or stew. Something about curling up on the sofa with a large bowl of stew makes me feel warm and fuzzy on the inside. Butternut Squash Soup was the first meal I learnt to prepare on my own in college. It was probably less about the fact that I liked soup and more about the fact that I could fill four containers, freeze them, and reheat them one at a time for the rest of the month. You know, it’s less effort.
With the temperature hovering around 50°F these days, I was in the mood for a substantial, warming stew. In my mind’s eye, I saw a thick, rich lentil stew brimming with flavor. I didn’t want it to be very spicy or filling. I wanted it to be perfect. So I started cooking, and this turned out to be one of the finest stews I’ve ever prepared.
After 2.5 hours of cooking, the tastes of this lentil stew have transformed into something quite different. The overall product, like many stews, is more than the sum of its components. Magic occurs during the long and steady cooking procedure. The tomato and cumin in this stew offer a lovely depth of flavor, while the butternut squash helps to lighten the lentils. And, since thyme is a lentil’s greatest buddy (at least in my opinion), adding the herb adds a nice freshness to the dish.
Despite the fact that I have a lot on my plate in preparation for my trip to Boston next week, I will absolutely prepare this lentil and butternut squash stew again. Alex and I have already agreed that it will become a regular part of our winter supper menu.
Butternut squash lentil stew recipe
Don’t be put off by the lengthy cooking time required for this dish. The hands-on prep work takes around 15 minutes, and once everything is in the pot, you can leave it alone until dinnertime. Simply follow these steps to prepare this vegetarian lentil stew:
Cook the vegetables — In a large saucepan or dutch oven, saute the onion and celery until transparent. Cook for another 5 minutes or so after adding the squash, garlic, and seasonings.
Bring everything to a boil — Combine the stock, tomatoes, and lentils in a large pot and bring to a boil.
Cover and cook – Cook the lentil stew for 90 minutes with the cover on the pot. Check the stew and give it a good stir before continuing to simmer with the cover off for another hour. The lentil stew should thicken greatly and become super creamy during the final hour.
In the winter, what’s your favorite soup or stew to make? I’d want to know about it!
Have a wonderful Thursday!
- 1 big sliced onion
- 1 cup chopped celery
- 3 cups butternut squash, cubed to 3/4 inch
- 3 garlic cloves, minced
- cumin (1 1/2 teaspoons)
- 1 tablespoon chopped fresh thyme
- 1 teaspoon kosher salt
- 15 oz chopped tomatoes in a can
- 2 1/4 cup lentils (green)
- 8 cups chicken stock (preferably homemade!)
- garnished with parmesan
- Cook the onion and celery in a dutch oven or big saucepan over medium low heat for 5 minutes, or until transparent. Cook for another 5 minutes after adding the butternut squash, garlic, cumin, thyme, and salt.
- Allow to come to a rolling boil with the chopped tomatoes, lentils, and chicken stock.
- Reduce to a low heat setting, cover, and cook for 1 hour and 30 minutes. Remove the cover when the time has passed and continue to cook for another hour, or until the stew is thick and creamy. This recipe yields around 3 pints.
More winter supper recipes may be found at:
Casserole with Cheeseburger Tater Tots
Mushroom Bolognese with Tagliatelle (Healthy Mushroom Bolognese with Tagliatelle)
Soup with Golden Turmeric, Carrots, and Ginger
Mini Pumpkins with Wild Rice Stuffing
Soup with Thai Coconut Curry
The “chickpea butternut squash stew” is a delicious vegetarian dish that is perfect for the fall. It’s easy to make and can be made in less than an hour.
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