Go Back
–+ servings

Butternut Squash Lentil Stew

A hearty and nutritious stew perfect for cold days.
Print Recipe Pin This
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
  • 2 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 olive oil in a large pot over medium heat.
  2. 2. Add diced onion and cook until translucent, about 5 minutes.
  3. 3. Add minced garlic and cook for another minute.
  4. 4. Stir in cumin and paprika, cooking for 1 minute.
  5. 5. Add butternut squash, lentils, and vegetable broth. Bring to a boil.
  6. 6. Reduce heat to low, cover, and simmer for 30-35 minutes, or until lentils and squash are tender.
  7. 7. Season with salt and pepper to taste. Serve hot.

Nutritional Value

Calories: 250kcal | Carbohydrates: 40g | Protein: 10g | Fat: 7g | Saturated Fat: 1g | Sodium: 600mg | Potassium: 800mg | Fiber: 10g | Sugar: 5g | Vitamin A: 10000IU | Vitamin C: 30mg | Calcium: 100mg | Iron: 3mg

Keywords

Butternut Squash, Lentil, Stew
Tried this recipe?Let us know how it was!