Name: Butternut Squash and Lentil Stew
Prep time: 15 min
Cook time: 65 min
Total time: 80 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 7.5 ml olive oil; 0.25 item yellow onion; 0.25 item red bell pepper; 75 g butternut squash; 0.25 item tomato; 0.5 clove garlic; 0.5 g ground turmeric; 0.5 g smoked paprika; 0.25 g ground cumin; 0.25 g garlic powder; 0.13 g cayenne pepper; 240 ml vegetable broth; 37.5 g brown lentils; 18.75 g green lentils; 0.5 item bay leaves; 7.5 ml Worcestershire sauce; 60 ml coconut milk

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Butternut Squash and Lentil Stew

Butternut Squash and Lentil Stew

A comforting and hearty stew featuring butternut squash and lentils, perfect for a cozy meal.

Source

Ingredients:

7.5
ml
olive oil
0.25
item
yellow onion
0.25
item
red bell pepper
75
g
butternut squash
0.25
item
tomato
0.5
clove
garlic
0.5
g
ground turmeric
0.5
g
smoked paprika
0.25
g
ground cumin
0.25
g
garlic powder
0.13
g
cayenne pepper
240
ml
vegetable broth
37.5
g
brown lentils
18.75
g
green lentils
0.5
item
bay leaves
7.5
ml
Worcestershire sauce
60
ml
coconut milk

Preparation Time: 15 minutes

Cooking Time: 65 minutes

Instructions:

Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the onion, red bell pepper, and butternut squash, and sauté until the vegetables begin to soften, about 5 minutes.
Stir in the tomato and sauté until it begins to soften and break down, about 3 to 5 minutes.
Add the garlic, turmeric, smoked paprika, cumin, garlic powder, and cayenne pepper, and sauté until fragrant, about 1 minute.
Stir in the vegetable broth, lentils, bay leaves, Worcestershire sauce, and salt to taste. Cover the pot and simmer until the lentils are soft, about 40 to 50 minutes, stirring occasionally. If the broth level gets too low, add a bit more water.
Stir in the coconut milk and simmer for about 2 to 3 more minutes to let the flavors meld.
Carefully remove the bay leaves. Taste and add more salt if needed. Ladle the stew into bowls and add any toppings if using. Enjoy!

Nutrition	Per Serving 523 g	Per 100g
Energy	487.4 kcal	93 kcal
Protein	19.4 g	3.7 g
Fibre	17 g	3.3 g
Salt	g	NaN g
Sugar	3.9 g	0.7 g
Carbohydrates	58.4 g	11.2 g
Fat	22.6 g	4.3 g

Environmental	Per Serving 523 g	Per 100g
CO2	0.6 kg	0.1 kg
Water	1 l	0.2 l

7.5
ml
olive oil
0.25
item
yellow onion
0.25
item
red bell pepper
75
g
butternut squash
0.25
item
tomato
0.5
clove
garlic
0.5
g
ground turmeric
0.5
g
smoked paprika
0.25
g
ground cumin
0.25
g
garlic powder
0.13
g
cayenne pepper
240
ml
vegetable broth
37.5
g
brown lentils
18.75
g
green lentils
0.5
item
bay leaves
7.5
ml
Worcestershire sauce
60
ml
coconut milk

Heat the olive oil in a large pot or Dutch oven over medium heat.

Add the onion, red bell pepper, and butternut squash, and sauté until the vegetables begin to soften, about 5 minutes.

Stir in the tomato and sauté until it begins to soften and break down, about 3 to 5 minutes.

Add the garlic, turmeric, smoked paprika, cumin, garlic powder, and cayenne pepper, and sauté until fragrant, about 1 minute.

Stir in the vegetable broth, lentils, bay leaves, Worcestershire sauce, and salt to taste. Cover the pot and simmer until the lentils are soft, about 40 to 50 minutes, stirring occasionally. If the broth level gets too low, add a bit more water.

Stir in the coconut milk and simmer for about 2 to 3 more minutes to let the flavors meld.

Carefully remove the bay leaves. Taste and add more salt if needed. Ladle the stew into bowls and add any toppings if using. Enjoy!