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–+ servings

Butternut Squash Lentil Stew

A hearty and comforting stew perfect for chilly days.
Print Recipe
Preparation Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: Vegetarian
Servings: 4 servings
Calories: 250 kcal

Ingredients 

Main Ingredients

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

Instructions 

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

Nutritional Value

Calories: 250kcal | Carbohydrates: 45g | Protein: 10g | Fat: 6g | Saturated Fat: 1g | Sodium: 600mg | Potassium: 800mg | Fiber: 10g | Sugar: 8g | Vitamin A: 10000IU | Vitamin C: 30mg | Calcium: 100mg | Iron: 4mg

Keywords

Comfort Food, Stew
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