Hearty Vegan Butternut Squash Lentil Stew

/ Vegan Recipes / By

Craving a warm, nourishing meal that hits all the right notes? This Vegan Butternut Squash Lentil Stew is your answer! Packed with nutritious ingredients, this dish not only warms you up but also keeps you satisfied. It’s perfect for those chilly nights when you need something hearty and comforting. Plus, it’s a simple vegan recipe that you can whip up in no time!

Imagine a bowl filled with vibrant colors and rich flavors, where tender lentils meet sweet butternut squash in a delightful stew. This recipe is not only easy to make, but it also brings together a medley of spices that elevate the taste to a whole new level. It’s a dish that ensures you won’t miss meat, thanks to its robust flavors and textures.

Delicious Vegan Butternut Squash Lentil Stew Recipe

A hearty bowl of vegan stew with butternut squash, lentils, and vegetables, garnished with parsley, on a rustic wooden table next to bread.

This Vegan Butternut Squash Lentil Stew is a hearty and filling dish made with aromatic spices, tender vegetables, and protein-packed lentils. The rich, savory flavors meld together beautifully, creating a stew that is both satisfying and nutritious.

Ingredients

  • 1 medium butternut squash, peeled and diced
  • 1 cup green or brown lentils, rinsed
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 can (14 oz) diced tomatoes
  • 4 cups vegetable broth
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • Fresh parsley for garnish

Instructions

  1. Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add the chopped onion, garlic, carrots, and celery, cooking until softened (about 5-7 minutes).
  2. Add Lentils and Squash: Stir in the diced butternut squash, lentils, diced tomatoes, vegetable broth, cumin, smoked paprika, salt, and pepper. Bring to a boil.
  3. Simmer: Reduce heat and let the stew simmer uncovered for about 30-35 minutes, or until the lentils and squash are tender.
  4. Serve: Taste and adjust seasoning if needed. Ladle into bowls and garnish with fresh parsley before serving.

Cook and Prep Times

  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes

Nutrition Information

  • Servings: 4 bowls
  • Calories: 280kcal
  • Fat: 8g
  • Protein: 12g
  • Carbohydrates: 45g