‘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.
2tablespoonsWorcestershire sauce or vegan Worcestershire sauce
fine sea salt, to taste
1cupunsweetened coconut milk
Optional Toppings or Accompaniments:
a dollop of plain Greek yogurt
fresh cilantro
naan or flatbread
your favorite grain
Equipment
1 Large Pot or Dutch Oven
Instructions
Heat the oil in a large pot or Dutch oven over medium heat.
Add in the onion, red bell pepper, butternut squash and sauté until the vegetables begin to soften, about 5 minutes.
Stir in the tomato and sauté until it begins to soften and break down a bit, about 3 to 5 minutes.
Add in the garlic, turmeric, smoked paprika, cumin, garlic powder, cayenne pepper, and sauté until fragrant, about 1 minute.
Stir in the vegetable broth, lentils, bay leaves, worcestershire sauce, and salt to taste. Cover the pot and simmer until the lentils are nice and soft, about 40 to 50 minutes, stirring occasionally. If the broth level gets too low, just add a touch more water.
Stir in the coconut milk and simmer for about 2 to 3 more minutes to let the flavors meld.
Carefully remove the bay leaves. Taste and add more salt, if needed. Ladle the stew into bowls and add any toppings, if using. Enjoy!