Description
A warm and hearty stew made with butternut squash and lentils, perfect for a cozy meal.
Ingredients
Scale
- 1 medium butternut squash, peeled and diced
- 1 cup lentils, rinsed
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- In a large pot, heat olive oil over medium heat.
- Add onion, carrots, and celery; sauté until softened.
- Stir in garlic, cumin, and coriander; cook for 1 minute.
- Add butternut squash and lentils; stir to combine.
- Pour in vegetable broth and bring to a boil.
- Reduce heat and simmer for 25-30 minutes, or until lentils and squash are tender.
- Season with salt and pepper to taste before serving.
Notes
- Feel free to add other vegetables like spinach or kale for extra nutrition.
- This stew can be stored in the refrigerator for up to 5 days.
- It can also be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 4g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Butternut Squash, Lentil Stew, Cozy Meal, Vegan Recipe