A nourishing and flavorful stew featuring tender lentils, roasted butternut squash, and vibrant kale simmered in a savory broth. Perfect for cozy weeknight dinners.
This hearty lentil and butternut squash stew combines wholesome ingredients for a comforting meal rich in fiber and nutrients. The roasted squash adds a sweet depth, while kale brings a fresh, slightly bitter contrast. Simmered slowly, this stew is perfect for cooling evenings.
Prep: 20 min · Cook: 50 min · Rest / additional: 0 min · Total: 70 min
Cuisine: American · Course: Dinner
- butternut squash 2 cups — peeled and diced into 1-inch cubes
- olive oil 2 tablespoons — divided
- yellow onion 1 medium — diced
- carrots 2 medium — peeled and diced
- celery stalks 2 stalks — diced
- garlic cloves 3 cloves — minced
- dried brown lentils 1.5 cups — rinsed and drained
- vegetable broth 6 cups — low sodium
- diced tomatoes 14.5 ounces — canned, undrained
- kale leaves 4 cups — chopped, tough stems removed
- ground cumin 1 teaspoon
- dried thyme 0.5 teaspoon
- smoked paprika 0.5 teaspoon
- salt 1.5 teaspoons — divided
- black pepper 0.75 teaspoon — freshly ground, divided
- red pepper flakes 0.25 teaspoon — optional
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Preheat oven to 400°F (200°C). Toss butternut squash cubes with 1 tablespoon olive oil and a pinch of salt and pepper. Spread on a baking sheet in a single layer and roast for 25 minutes, turning once halfway through, until tender and lightly browned.
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While the squash roasts, heat remaining 1 tablespoon olive oil in a large pot or Dutch oven over medium heat. Add diced onion, carrots, and celery. Cook, stirring occasionally, until vegetables soften, about 7 minutes.
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Add minced garlic, ground cumin, dried thyme, smoked paprika, and red pepper flakes (if using) to the pot. Stir and cook for 1 minute until fragrant.
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Add rinsed lentils, vegetable broth, diced tomatoes with their juice, and 1 teaspoon salt to the pot. Stir to combine and bring to a boil.
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Reduce heat to low and simmer uncovered for 25 minutes, stirring occasionally, until lentils are tender but not mushy.
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Add the roasted butternut squash and chopped kale to the pot. Stir well and cook for another 5 minutes until kale is wilted and tender.
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Taste stew and season with remaining 0.5 teaspoon salt and 0.75 teaspoon black pepper as needed. Serve hot.
Tips and substitutions
- For added protein, serve with a dollop of plain Greek yogurt or a sprinkle of feta cheese if not vegan.
- Use green or brown lentils, as red lentils tend to break down too much in stews.
- To adjust thickness, add more broth for a soupier consistency or simmer uncovered longer to thicken.
Storage and reheating
Store leftover stew in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium heat, adding a splash of water or broth if it becomes too thick. This stew can also be frozen for up to 3 months; thaw overnight in the refrigerator before reheating.
Frequently asked questions
Can I use fresh tomatoes instead of canned?
Yes, use about 2 cups of fresh diced tomatoes if canned are unavailable. Add them with the broth when simmering the lentils.
How do I store and reheat the stew?
Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove, adding broth if needed. You can also freeze for up to 3 months.
Can I make this stew in a slow cooker?
Yes, after roasting the squash and sautéing the aromatics, combine all ingredients in a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours until lentils are tender.
Prepared with AI assistance. Review ingredient amounts, cooking times and food safety guidance before cooking.
Featured image: AI-generated illustration of the recipe.
