I just made this Butternut Lentil Stew Recipe, and I can’t stop thinking about it! The combination of tender butternut squash and protein-packed lentils makes it warm, comforting, and filling. I love how simple it is to make, yet full of flavor with spices and herbs.
Every bite tastes like fall in a bowl, and I’m excited to share this recipe with you. Trust me, once you try it, it’ll become a staple in your meal rotation. You can also enjoy similar flavors in the Mediterranean Olive Tapenade with Crostini Recipe.
Ingredients for Butternut Lentil Stew
Here’s everything you need to make this cozy stew, along with tips to make each ingredient shine:
- 1 medium butternut squash, peeled and diced – I prefer fresh squash for sweetness; frozen can get watery
- 1 cup dried red or green lentils, rinsed – Red lentils cook faster and become soft, green hold shape better
- 1 medium onion, finely chopped – Adds a natural sweetness when sautéed
- 3 cloves garlic, minced – Fresh garlic gives the best flavor punch
- 2 medium carrots, diced – Adds sweetness and texture
- 2 celery stalks, diced – Balances flavors and adds a subtle crunch
- 1 can (14 oz) diced tomatoes – Use no-salt-added for better control of seasoning
- 4 cups vegetable broth – Homemade broth works best, but store-bought is convenient
- 1 teaspoon ground cumin – Adds a warm, earthy depth
- 1 teaspoon smoked paprika – Optional, for a smoky flavor
- 1/2 teaspoon ground cinnamon – Enhances the natural sweetness of the squash
- 1/2 teaspoon salt – Adjust to taste
- 1/4 teaspoon black pepper – Freshly cracked gives more aroma
- 2 tablespoons olive oil – Helps sauté the veggies evenly
- 1 handful fresh parsley or cilantro, chopped – For garnish and freshness
Note: Serves 4–6. For a fun appetizer to go along with this stew, try Stuffed Mini Peppers with Cream Cheese Recipe for a colorful, tasty side.
Variations
If you want to switch things up, here are a few options I love:
- Dairy-free: Serve as is; it’s naturally vegan
- Extra protein: Add cooked chickpeas or diced chicken
- Creamy twist: Stir in coconut milk for a richer texture
- Flavor booster: Add a pinch of red pepper flakes for heat
Cooking Time
I like to keep this recipe simple, so here’s the breakdown:
- Prep Time: 15 minutes
- Cooking Time: 30–35 minutes
- Total Time: 50 minutes
Equipment You Need
Here’s what I used to make this stew smooth and easy:
- Large pot or Dutch oven – For even cooking and simmering the stew
- Wooden spoon – Great for stirring without scratching your pot
- Knife and cutting board – Essential for chopping veggies safely
- Measuring cups and spoons – For precise seasoning and ingredients
How to Make Butternut Lentil Stew Recipe
Making this stew is easier than you think. Just follow these simple steps:
Prep the Vegetables
I start by peeling and dicing the butternut squash and chopping onions, carrots, and celery. Having everything prepped makes cooking stress-free and smooth.
Sauté the Aromatics
In a large pot, I heat olive oil over medium heat and sauté the onion, garlic, carrots, and celery. This step brings out the natural sweetness and builds a flavorful base.
Add Spices and Squash
Next, I stir in cumin, paprika, cinnamon, salt, and pepper before adding the diced squash. This helps the spices bloom and coat the veggies evenly.
Pour in Lentils and Broth
I rinse the lentils and add them to the pot along with the diced tomatoes and vegetable broth. Then I bring the mixture to a boil and reduce to a simmer.
Simmer Until Tender
I let the stew simmer for 25–30 minutes, stirring occasionally, until the lentils are soft and the squash is tender. The aroma is irresistible at this stage.
Garnish and Serve
Finally, I top the stew with fresh parsley or cilantro for a burst of color and freshness. It’s ready to enjoy hot with bread or rice.
Additional Tips for Making this Recipe Better
I learned a few tricks while making this stew that really make a difference:
- I always rinse lentils to remove dust and prevent foam while cooking
- Adding spices early allows their flavors to infuse the veggies better
- I sometimes roast the squash beforehand to add a caramelized sweetness
- Leftovers taste even better the next day after flavors meld together
- I serve with a drizzle of olive oil or squeeze of lemon for brightness
How to Serve Butternut Lentil Stew Recipe
Presentation makes a difference, even in a cozy stew. I love serving it in a deep bowl with a sprinkle of fresh herbs. A side of crusty bread or a scoop of rice makes it heartier. I also like adding a dollop of Greek yogurt or a drizzle of tahini for an extra layer of creaminess.
Nutritional Information
Here’s a quick look at what each serving provides:
- Calories: ~280 per serving
- Protein: 12g – Lentils are a great plant-based protein source
- Carbohydrates: 45g – Provides slow-release energy
- Fat: 7g – Mostly from healthy olive oil
Make Ahead and Storage
Storing
I store leftover stew in an airtight container in the fridge for up to 4 days. It keeps well and flavors develop even more overnight.
Freezing
I freeze portions in freezer-safe containers for up to 3 months. Just make sure the stew cools completely before freezing.
Reheating
I reheat on the stovetop over medium heat or in the microwave until hot, adding a splash of broth if it’s too thick. It tastes just like fresh!
Why You’ll Love This Recipe
If you need reasons to try this stew, here’s why I adore it:
- Easy to make: Minimal prep and one-pot cooking
- Versatile: Works as vegan, vegetarian, or with added protein
- Comforting: Perfect for chilly days and cozy dinners
- Flavorful: Spices and vegetables create depth in every bite
- Nutritious: Packed with fiber, protein, and vitamins from squash and lentils
Butternut Lentil Stew Recipe
Ingredients
Method
- I start by peeling and dicing the butternut squash and chopping onions, carrots, and celery. Having everything prepped makes cooking stress-free and smooth.
- In a large pot, I heat olive oil over medium heat and sauté the onion, garlic, carrots, and celery. This step brings out the natural sweetness and builds a flavorful base.
- Next, I stir in cumin, paprika, cinnamon, salt, and pepper before adding the diced squash. This helps the spices bloom and coat the veggies evenly.
- I rinse the lentils and add them to the pot along with the diced tomatoes and vegetable broth. Then I bring the mixture to a boil and reduce to a simmer.
- I let the stew simmer for 25–30 minutes, stirring occasionally, until the lentils are soft and the squash is tender. The aroma is irresistible at this stage.
- Finally, I top the stew with fresh parsley or cilantro for a burst of color and freshness. It’s ready to enjoy hot with bread or rice.
Notes
- I always rinse lentils to remove dust and prevent foam while cooking
- Adding spices early allows their flavors to infuse the veggies better
- I sometimes roast the squash beforehand to add a caramelized sweetness
- Leftovers taste even better the next day after flavors meld together
- I serve with a drizzle of olive oil or squeeze of lemon for brightness
