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vegan-butternut-squash-and-lentil-stew-recipe

Vegan Butternut Squash and Lentil Stew

A hearty and flavorful vegan stew made with butternut squash and lentils.
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Preparation Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: Vegan
Servings: 4 servings
Calories: 250 kcal

Ingredients 

Main Ingredients

  • 1 medium Butternut Squash peeled and cubed
  • 1 cup Lentils rinsed
  • 1 large Onion chopped
  • 3 cloves Garlic minced
  • 4 cups Vegetable Broth
  • 1 teaspoon Cumin
  • 1 teaspoon Paprika
  • 1 teaspoon Salt to taste
  • ½ teaspoon Black Pepper to taste
  • 2 tablespoon Olive Oil

Instructions 

  1. 1. Heat the olive oil in a large pot over medium heat.
  2. 2. Add the chopped onion and garlic, and sauté until softened.
  3. 3. Add the cubed butternut squash and cook for a few minutes.
  4. 4. Stir in the lentils, vegetable broth, cumin, paprika, salt, and pepper.
  5. 5. Bring to a boil, then reduce heat and simmer for about 30-35 minutes, or until the lentils and squash are tender.
  6. 6. Adjust seasoning as needed and serve hot.

Nutritional Value

Calories: 250kcal | Carbohydrates: 40g | Protein: 10g | Fat: 7g | Saturated Fat: 1g | Sodium: 600mg | Potassium: 800mg | Fiber: 12g | Sugar: 8g | Vitamin A: 10000IU | Vitamin C: 30mg | Calcium: 100mg | Iron: 4mg

Keywords

Butternut Squash, Lentil, Stew
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