Butternut Squash Lentil Stew
A cozy and hearty stew featuring butternut squash and lentils, perfect for a fulfilling dinner without weighing you down.
Ingredients
Main Ingredients
- 1 medium butternut squash, peeled and cubed (about 2 lbs)
- 1 cup dried brown or green lentils, rinsed
- 1 medium yellow onion, chopped
- 3 medium carrots, diced
- 3 stalks celery, diced
- 4 cloves garlic, minced
- 1 can (15 oz) diced tomatoes
- 4 cups vegetable broth
Seasonings
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
- to taste Salt and black pepper
Instructions
Preparation
- Slice off both ends of the butternut squash so it sits flat. Peel with a vegetable peeler, slice lengthwise, scoop out the seeds, and cut into cubes.
- Rinse the lentils in a bowl of cold water until the water runs clear.
Cooking
- In a big soup pot, combine cubed butternut squash, lentils, onion, carrots, celery, garlic, diced tomatoes, vegetable broth, smoked paprika, cumin, thyme, salt, and pepper.
- Bring to a boil and then simmer (covered) for about 35-40 minutes, stirring occasionally, until the lentils and squash are tender.
Serving
- Serve warm, optionally garnishing with fresh parsley or chives.
Notes
This stew can be stored in a covered container for up to four days in the fridge. It also freezes well for up to three months. Add greens like kale or spinach near the end of cooking for a nutritional boost.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 45gProtein: 12gFat: 2gSodium: 800mgFiber: 15gSugar: 6g
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