Butternut Lentil Stew Recipe

I have to admit, I was a little hesitant the first time I tried making this Butternut Lentil Stew Recipe. But after chopping the squash, sautéing the aromatics, and smelling it simmer on the stove, I was hooked.

This stew is warm, comforting, and packed with flavor that makes you want to dig in immediately. I love how it’s hearty enough for a full meal but still light and healthy.

It’s the kind of dish I always go back to when I want something both cozy and nourishing. You can also enjoy similar baked treats like Cheese Fatayer Recipe for a delicious accompaniment.

Ingredients

Here’s what you’ll need for this stew, along with some tips I’ve learned from making it several times:

• 1 medium butternut squash, peeled and cubed – I always use fresh squash; it gives a sweeter, more vibrant flavor than frozen.
• 1 cup dried green or brown lentils, rinsed – Don’t skip rinsing; it removes dust and prevents foam while cooking.
• 1 large onion, diced – Adds depth and natural sweetness; yellow onions work best.
• 2 cloves garlic, minced – Fresh garlic makes a big difference over pre-minced jars.
• 2 carrots, diced – I prefer them diced small so they cook evenly and melt into the stew.
• 2 celery stalks, diced – Gives a subtle aromatic base; don’t use frozen for the best texture.
• 1 can (14 oz) diced tomatoes – I like fire-roasted for a slightly smoky flavor.
• 4 cups vegetable broth – Homemade is best, but a good-quality store-bought works fine.
• 1 teaspoon ground cumin – Adds warmth and depth.
• 1 teaspoon smoked paprika – This gives a lovely smoky note.
• ½ teaspoon ground coriander – Optional, but it brightens the flavor nicely.
• Salt and black pepper to taste – Season gradually to avoid over-salting.
• 2 tablespoons olive oil – For sautéing vegetables and building flavor.
• Fresh parsley or cilantro, chopped – For garnish and a fresh finish.

Variations

You can easily adjust this recipe to fit different dietary preferences or flavor profiles:

• Dairy-free: Already suitable, just skip any cheese toppings.
• Protein boost: Add cooked chicken or turkey, or a scoop of cooked quinoa.
• Spice it up: Include a pinch of cayenne pepper or red chili flakes for heat.
• Flavor enhancers: A splash of lemon juice or apple cider vinegar at the end brightens the flavors.
• Creamy version: Stir in coconut milk for a richer texture and slight sweetness. You might also like the savory twist of Chili Crisp Butternut Squash Dumplings in Ginger Soy Broth Recipe for a different butternut squash experience.

Cooking Time

Here’s a simple breakdown of the total cooking time:

• Prep Time: 15 minutes
• Cooking Time: 35 minutes
• Total Time: 50 minutes

Equipment You Need

• Large pot or Dutch oven – For cooking all the ingredients evenly.
• Cutting board and knife – Essential for chopping vegetables safely.
• Wooden spoon – To stir and prevent sticking.
• Measuring cups and spoons – For accuracy in seasonings and broth.
• Ladle – For serving the stew easily into bowls.

How to Make Butternut Lentil Stew Recipe

Preparing the Vegetables

Start by peeling and cubing your butternut squash, then dice onions, carrots, and celery. I find that keeping the pieces uniform ensures they cook evenly and the stew has a nice texture. Mince the garlic last to keep its flavor fresh.

Sautéing the Aromatics

Heat olive oil in your pot over medium heat. Add onions, carrots, and celery, cooking until they soften, about 5-7 minutes. Then add garlic, cumin, smoked paprika, and coriander, stirring for a minute until fragrant.

Cooking the Lentils and Squash

Add the cubed squash, lentils, diced tomatoes, and vegetable broth to the pot. Bring to a gentle boil, then reduce to a simmer. Let it cook for about 25-30 minutes until the lentils are tender and the squash is soft. Season with salt and pepper to taste.

Additional Tips for Making this Recipe Better

From my experience, these little tweaks make the stew even better:

• I like to toast the spices briefly before adding the vegetables; it really enhances their flavor.
• Taste and adjust seasonings halfway through cooking to make sure the stew isn’t bland.
• If the stew is too thick, I add a bit more broth; too watery, I simmer uncovered for a few minutes.
• I often garnish with fresh herbs right before serving; it makes the dish feel more vibrant and fresh.

How to Serve Butternut Lentil Stew Recipe

I love serving this stew warm, straight from the pot. It pairs beautifully with crusty bread or over a scoop of cooked rice. A sprinkle of fresh parsley or a drizzle of olive oil makes it visually appealing. For extra comfort, I sometimes add a dollop of plain yogurt or a few crumbles of feta on top.

Nutritional Information

Here’s a rough idea of what one serving provides:

• Calories: 280 per serving
• Protein: 12g – Lentils add a hearty dose of plant protein.
• Carbohydrates: 45g – From squash, lentils, and vegetables.
• Fat: 7g – Mostly from olive oil, keeping it light and healthy.

Make Ahead and Storage

Refrigeration: Let the stew cool completely, then store in an airtight container for up to 4 days. I find the flavors meld beautifully when left overnight.
Freezing: This stew freezes well. Portion it into freezer-safe containers, and it will last 2-3 months.
Reheating: Warm gently on the stove or microwave, adding a splash of broth if needed to loosen it up.

Why You’ll Love This Recipe

Here’s why I keep coming back to this stew:

• It’s easy to make with simple pantry ingredients.
• The recipe is versatile and suits vegan, vegetarian, and dairy-free diets.
• It’s hearty enough to serve as a main dish, but also works as a side.
• Full of warming spices and natural sweetness from the squash.
• You can tweak it easily to your flavor preferences, adding heat, acidity, or creaminess.