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

Vegan Butternut Squash and Lentil Stew

A hearty and nutritious vegan stew perfect for cold days.
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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 Green Lentils rinsed
  • 1 large Onion chopped
  • 3 cloves Garlic minced
  • 4 cups Vegetable Broth
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Ground Coriander
  • 1 teaspoon Paprika
  • 1 can Diced Tomatoes 14 oz can
  • 2 tablespoon Olive Oil
  • to taste Salt and Pepper

Instructions 

  1. 1. Heat olive oil in a large pot over medium heat.
  2. 2. Add chopped onion and garlic, sauté until softened.
  3. 3. Add cubed butternut squash, cumin, coriander, and paprika. Cook for a few minutes.
  4. 4. Add rinsed lentils, diced tomatoes, and vegetable broth. Bring to a boil.
  5. 5. Reduce heat and simmer for about 30-35 minutes, until lentils and squash are tender.
  6. 6. Season with salt and pepper to taste. Serve hot.

Nutritional Value

Calories: 250kcal | Carbohydrates: 45g | Protein: 12g | Fat: 6g | Saturated Fat: 1g | Sodium: 600mg | Potassium: 800mg | Fiber: 12g | Sugar: 8g | Vitamin A: 1000IU | Vitamin C: 20mg | Calcium: 100mg | Iron: 4mg

Keywords

Butternut Squash, Lentil, Stew
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