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Butternut Lentil Stew Recipe
Ash Tyrrell

Butternut Lentil Stew Recipe

I just made this butternut lentil stew, 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.
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Total Time 50 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. I start by peeling and dicing the butternut squash and chopping onions, carrots, and celery. Having everything prepped makes cooking stress-free and smooth.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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