Save A warming, hearty stew featuring tender butternut squash and protein-rich lentils simmered in aromatic spices—perfect for cozy evenings.
This stew has become a family favorite during chilly nights, bringing comfort with every spoonful.
Ingredients
- 1 medium butternut squash: about 800 g, peeled, seeded, and diced
- 1 large onion: finely chopped
- 2 carrots: diced
- 2 garlic cloves: minced
- 1 can diced tomatoes: 400 g
- 1 small red chili: finely chopped (optional)
- 1 cup dried red lentils: 200 g, rinsed
- 4 cups vegetable broth: 1 L
- 1 tbsp olive oil:
- 1 tsp ground cumin:
- 1 tsp ground coriander:
- 1/2 tsp ground cinnamon:
- 1/2 tsp smoked paprika:
- 1/4 tsp ground turmeric:
- Salt and black pepper: to taste
- 2 tbsp chopped fresh cilantro or parsley:
- Lemon wedges: for serving
Instructions
- Step 1:
- Heat olive oil in a large pot over medium heat. Add onion and carrots sauté for 45 minutes until softened.
- Step 2:
- Add garlic and chili (if using) cook for 1 minute until fragrant.
- Step 3:
- Stir in cumin, coriander, cinnamon, paprika, and turmeric cook for 1 minute to toast the spices.
- Step 4:
- Add diced butternut squash, lentils, and diced tomatoes. Pour in vegetable broth and bring to a boil.
- Step 5:
- Reduce heat to low, cover, and simmer for 2530 minutes, stirring occasionally, until squash is tender and lentils are cooked.
- Step 6:
- Season with salt and black pepper. Adjust consistency with more broth or water, if desired.
- Step 7:
- Serve hot, garnished with fresh cilantro or parsley and lemon wedges.
Save We love gathering around the table with this stew simmering on the stove, filling the house with spicy warmth.
Nutritional Information
Per serving: 310 calories, 4 g fat, 56 g carbohydrates, 13 g protein.
Allergen Information
Contains no common allergens Always check broth and canned goods for possible allergens.
Required Tools
Large pot or Dutch oven, sharp knife, cutting board, wooden spoon.
Save Enjoy this comforting dish any night of the week for a healthy wholesome meal.
Recipe FAQs
- → Can I substitute sweet potato for the butternut squash?
Yes, sweet potato works well as a substitute and adds a similar sweetness and texture to the dish.
- → What spices give this dish its distinct flavor?
Ground cumin, coriander, cinnamon, smoked paprika, and turmeric create a warm, aromatic profile that complements the squash and lentils.
- → How long should the stew simmer for best texture?
Simmering for 25 to 30 minutes allows the squash to become tender while the lentils fully cook and absorb flavors.
- → Can I add coconut milk to enhance the richness?
A splash of coconut milk stirred in at the end adds a creamy richness that balances the spices beautifully.
- → What are good serving suggestions with this dish?
Serve warm garnished with fresh cilantro or parsley and lemon wedges. It pairs nicely with crusty bread, rice, or quinoa.