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Butternut Squash and Lentil Stew

Butternut Squash and Lentil Stew - Supper With Michelle

Tis the season for big pots of beans and warm comforting stews. And this Butternut Squash and Lentil Stew is one that truly soothes the soul. I’ve been harboring the recipe for this hearty stew for the last couple of years, adding a little bit of this and taking away a bit of that, until I felt that it was just right. It’s naturally a little on the sweeter side due to the Butternut Squash, but the combinations of spices lend to the warmth and depth of the stew. I like to serve it with either warm pita or naan bread or even rice and then I like to top it with a little swirl of plain greek yogurt and some fresh cilantro. I’ve used a combination of Brown and Green Lentils, but you can use whatever combo that you have on hand or enjoy. I’ve also used Butternut Squash, but you can use Pumpkin or even Carrots….I’ve used both and they work just fine.

Butternut Squash and Lentil Stew - Supper With Michelle

Recipe: Serves 3 – 4

Ingredients:

3/4 cup Brown Lentils (washed)
1/2 cup Green Lentils (washed)
2 cups Butternut Squash (cut into bite size pieces)
1 small Onion (finely chopped)
1 small Red Bell Pepper (diced)
3 1/2  – 4 cups Vegetable Broth(or more if needed)
1 tomato (seeded and finely chopped)
2 cloves of Garlic (minced)
2 tbsn Olive Oil or Coconut Oil
1 cup Coconut Milk (unsweetened)
2 Bay Leaves
2 tbsn Worcestershire Sauce (vegan friendly)
1/4 tspn ground Cumin
1/2 tspn ground Turmeric
1/2 tspn smoked Paprika
1/4 tspn Garlic Powder
1/8 tspn Cayenne Pepper
Sea Salt to taste

For Toppings and Accompaniments:

A dollop of Plain Greek Yogurt
A few sprigs of Fresh Cilantro
Naan Bread or Pita Bread
Rice

 

Butternut Squash and Lentil Stew - Supper With Michelle

 

Instructions:

In a medium pot(that won’t stain), heat oil to a low to medium heat and add in Onions, Red Bell Pepper, and Butternut Squash. Sauté for about 5 minutes then add in Garlic, Tomatoes, Cumin, Turmeric, Paprika, Garlic Powder, and Cayenne Pepper. Sauté for an additional 5 minutes and then add in Vegetable Broth, both Lentils, Bay Leaves, and Worcestershire Sauce. Cover pot and let simmer for at least 40-50 minutes, stirring occasionally and insuring that the liquids don’t cook out. If they do, then just add a little bit of water. Then add in Coconut Milk and let simmer for an additional 10 minutes or so, or until Lentils are soft. Taste and add salt, if needed. Carefully, remove Bay Leaves and serve stew into your bowls, add any toppings, and enjoy!

 

Butternut Squash and Lentil Stew - Supper With Michelle

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2 Comments

  • Reply
    southernatheart
    October 7, 2017 at 11:36 am

    I am making this now and took a little taste. All of the layers of the flavors are wonderful and it’s super yummy!

    • Reply
      Michelle
      October 11, 2017 at 7:35 am

      Thanks so much! So glad you enjoyed it!

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