Warming blend of butternut squash, lentils, and spices simmered for a hearty, flavorful meal.
# Ingredient List:
→ Vegetables
01 - 1 medium butternut squash (about 1.76 lbs), peeled, seeded, and diced
02 - 1 large onion, finely chopped
03 - 2 medium carrots, diced
04 - 2 garlic cloves, minced
05 - 1 can (14 oz) diced tomatoes
06 - 1 small red chili, finely chopped (optional)
→ Legumes
07 - 1 cup dried red lentils (about 7 oz), rinsed
→ Liquids
08 - 4 cups vegetable broth (32 fl oz)
09 - 1 tablespoon olive oil
→ Spices & Seasonings
10 - 1 teaspoon ground cumin
11 - 1 teaspoon ground coriander
12 - 1/2 teaspoon ground cinnamon
13 - 1/2 teaspoon smoked paprika
14 - 1/4 teaspoon ground turmeric
15 - Salt and black pepper, to taste
→ Fresh Herbs & Garnishes
16 - 2 tablespoons chopped fresh cilantro or parsley
17 - Lemon wedges, for serving
# Recipe Steps:
01 - Heat olive oil in a large pot over medium heat. Add chopped onion and diced carrots, sautéing for 4 to 5 minutes until softened.
02 - Incorporate minced garlic and chopped chili (if using); cook for 1 minute until fragrant.
03 - Stir in ground cumin, coriander, cinnamon, smoked paprika, and turmeric; cook for 1 minute to release aromas.
04 - Add diced butternut squash, rinsed lentils, and canned diced tomatoes. Pour in vegetable broth and bring mixture to a boil.
05 - Reduce heat to low, cover pot, and simmer for 25 to 30 minutes, stirring occasionally, until squash is tender and lentils are fully cooked.
06 - Season with salt and black pepper to taste. Adjust consistency by adding additional broth or water if needed.
07 - Ladle stew into bowls and garnish with fresh cilantro or parsley and lemon wedges for added brightness.
