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+ servings
Two bowls of Butternut Squash Lentil Stew

Butternut Squash Lentil Stew

It's the perfect time of year for this uber hearty and super cosy butternut squash lentil stew. As the temperature is dropping by the day here in the UK and the dark nights have well and truly closed in, this easy dinner is guaranteed to warm you up from the inside out.
5 from 1 vote
Prep Time 10 mins
Cook Time 25 mins
Course Dinner
Cuisine English
Servings 6
Calories 301 kcal

INGREDIENTS
 

  • 1 tbsp Extra Virgin Olive Oil
  • 1 Large Brown Onion Finely Chopped
  • 1 tbsp Medium Curry Powder
  • 3 Cloves Garlic Finely chopped or crushed
  • 1 Medium Butternut Squash Washed, peeled and deseeded. Chop one half into 1 cm cubes and grate the other half*.
  • 500 ml Vegetable Stock
  • 225 g (1 Cup) Tomato Passata
  • 200 ml (1 Cup) Coconut Milk
  • 80 g ( Cup) Peanut Butter
  • 75 g Split Red Lentils Rinsed
  • ½ tsp Sea Salt
  • 200 g Spinach Washed

To Serve (Optional)**

  • Sprinkle of chopped almonds

INSTRUCTIONS
 

  • Gather and prepare your ingredients.
    Ingredients for Butternut Squash Lentil Stew
  • Pour the olive oil into a large casserole pot over a medium high heat. Now add the onion and sauté for 5 minutes until it starts to turn translucent.
  • Add the curry powder and garlic and enjoy the aroma! Stir continuously for 1 minute.
  • Add the grated butternut squash and butternut squash cubes and stir to coat with all the curry spice.
    Onions and butternut squash on casserole pot
  • Now add the vegetable stock, tomato passata, coconut milk and peanut butter to the pan. Stir until the peanut butter has melted down. Turn the heat down to medium-low and let the stew simmer for 10 minutes.
    Butternut squash, peanut butter, tomato puree, coconut milk in casserole pot
  • Finally, stir the split red lentils and salt into the pan. Continue to simmer the pot for 5-7 minutes until the butternut squash and lentils are lovely and soft.
    Add red lentils to Butternut Squash Lentil Stew
  • Just before serving, add the spinach to the pan and stir through the stew to wilt.
    Add spinach Butternut Squash Lentil Stew
  • It's now time to serve and ENJOY!
    Butternut Squash Lentil Stew in casserole pot

NOTES

*The reason for grating half the butternut squash and dicing the other is to give the stew great texture. The grated squash will almost melt away into the liquid to create a thick, creamy and slightly sweet sauce, and the diced squash holds its shape and provides substance. 
**Optional toppings are not included in the nutritional table. 

NUTRITION

Calories: 301kcalCarbohydrates: 33gProtein: 10gFat: 17gSaturated Fat: 8gSodium: 823mgFiber: 9gSugar: 8g
Keyword Meat Free, Vegan, Vegetarian
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