There’s something wonderfully comforting about a bowl of Butternut Squash and Lentil Stew, especially as the leaves turn golden and the air gets crisper. This recipe is more than just food; it’s an invitation to gather around the table, create memories with loved ones, and celebrate the cozy essence of autumn. Crafted with love and a touch of creativity, this stew is perfect for family dinners, weekend gatherings, or simply a nourishing meal on a chilly evening. Let’s dive into this hearty delight that beautifully highlights the season’s bounty.
Recipe Summary
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Servings: 6
- Skill Level: Easy
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 medium butternut squash, peeled and cubed
- 2 large carrots, sliced
- 1 cup dried brown lentils, rinsed
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1 bay leaf
- 6 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Artisan bread (for serving)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
- Add the minced garlic and cook for another 2 minutes until fragrant.
- Stir in the butternut squash cubes and sliced carrots. Cook for about 5 minutes, stirring occasionally.
- Add the lentils, ground cumin, ground cinnamon, and bay leaf. Stir to combine.
- Pour in the vegetable broth and diced tomatoes with their juices. Bring the stew to a boil.
- Reduce the heat to low and let it simmer for about 30 minutes, or until the lentils and vegetables are tender.
- Season with salt and pepper to taste. Remove the bay leaf before serving.
- Ladle the stew into bowls, garnish with fresh chopped cilantro, and serve with slices of artisan bread.
Helpful Tips & Variations
- For a smoother stew, use an immersion blender to blend part of the mixture.
- Substitute sweet potatoes or pumpkin for butternut squash for a different flavor profile.
- Add a pinch of red pepper flakes for a bit of heat.
- This stew can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
Pairings
This Butternut Squash and Lentil Stew pairs beautifully with a hearty slice of sourdough or a crusty baguette. For drinks, consider a steaming cup of herbal tea or a glass of crisp white wine. Complete your meal with a simple apple pie or spiced cookies to enhance the cozy autumnal vibes.
We hope this Butternut Squash and Lentil Stew brings warmth and joy to your table. Don’t forget to share your culinary creations using #ZynahzRecipes or tag Zynahz on Instagram. Your feedback is valuable to us, so leave your comments on our website at www.zynahz.com. Subscribe to our newsletter for more delightful recipes and follow Zynahz on social media for daily inspirations!
