Butternut Squash Lentil Stew Recipes

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BUTTERNUT SQUASH-LENTIL STEW

Progresso™ chicken broth and coconut milk provide a flavorful addition to this stew loaded with butternut squash and lentils - a hearty dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 6

Number Of Ingredients 14



Butternut Squash-Lentil Stew image

Steps:

  • In 4-quart Dutch oven, heat oil over medium-high heat. Cook onions and gingerroot in oil 5 minutes, stirring occasionally, until tender. Stir in squash; cook 3 minutes.
  • In medium bowl, stir together broth, coconut milk, curry paste, peanut butter, fish sauce, lime juice and pepper until smooth. Pour over squash mixture. Stir in lentils.
  • Heat to boiling; reduce heat. Simmer uncovered 20 to 25 minutes, stirring occasionally, until squash and lentils are tender. Sprinkle individual servings with cilantro and peanuts.

Nutrition Facts : Calories 360, Carbohydrate 43 g, Fat 1, Fiber 10 g, Protein 17 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 640 mg

1 tablespoon olive oil
1 1/2 cups finely chopped onions
1 teaspoon finely chopped gingerroot
2 lb butternut squash, peeled, cubed (5 cups)
2 cups Progresso™ chicken broth (from 32-oz carton)
1 can (13.5 oz) unsweetened coconut milk (not cream of coconut)
2 tablespoons red curry paste
1/2 cup creamy peanut butter
2 teaspoons fish sauce
2 tablespoons lime juice
1/2 teaspoon pepper
1 cup dried red or green lentils, sorted, rinsed
Chopped fresh cilantro, if desired
Chopped peanuts, if desired

INDIAN SUMMER STEW: BUTTERNUT SQUASH, COCONUT, AND LENTIL STEW

Provided by Aarti Sequeira

Time 50m

Yield 8 servings

Number Of Ingredients 15



Indian Summer Stew: Butternut Squash, Coconut, and Lentil Stew image

Steps:

  • Rinse the pigeon peas in a couple changes of water.
  • In a large soup pot, combine the squash, drained pigeon peas, tomato, coconut, turmeric, cumin, and enough stock to cover. Bring to a boil, and then simmer, covered, 20 minutes. Remove the cover and simmer another 10 minutes.
  • To temper: In a small skillet, warm the canola oil until shimmering. Add the mustard seeds and when they stop popping, add the red pepper flakes, garlic, and salt. Swirl the skillet so the contents cook evenly, and cook another 10 seconds. Then pour the contents of the skillet into the soup, along with the salt. Spoon a ladleful of soup back into the skillet (it will sizzle, be careful!), and pour back into the soup pot. Finish with the honey, lime juice, and cilantro. Adjust the seasonings, to taste, and enjoy a little Indian summer in the middle of your winter!

1 cup yellow split pigeon peas (toor dal)
1 pound butternut squash, peeled, cut into 1/2-inch cubes (about 2 1/2 cups)
1 Roma tomato, diced
1/2 cup fresh, frozen, or dried shredded coconut
1/2 teaspoon turmeric
1/2 teaspoon ground cumin
4 cups vegetable stock or water, or enough to cover
2 tablespoons canola oil
1 teaspoon brown or black mustard seeds
1/2 teaspoon crushed red pepper flakes
1 clove garlic, minced
1 1/2 teaspoons kosher salt
1 tablespoon honey
1 lime, juiced
1/2 cup minced fresh cilantro leaves

BUTTERNUT SQUASH STEW WITH BEEF AND LENTILS

I personally hate butternut squash. My hubby loves it, and begged me for ages to find a way to cook it that I could enjoy. After many trials, this stew has stuck as a family favorite!

Provided by Stephanie Kilmon

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 3h15m

Yield 18

Number Of Ingredients 16



Butternut Squash Stew with Beef and Lentils image

Steps:

  • Add enough lightly salted water to cover butternut squash to a medium pot. Bring to a boil, then add squash and cook until soft, about 40 minutes. Drain.
  • At the same time, bring 8 cups of salted water to a boil in a large soup pot. Add potatoes and cook until slightly soft but not mushy, 10 to 15 minutes. Drain.
  • While the squash and potatoes boil, sprinkle roast with garlic powder, salt, and pepper.
  • Heat 1 tablespoon oil in a skillet over medium-high heat. Add roast and brown on both sides, 5 to 7 minutes. Remove from the pan and set aside to rest. Add celery, carrots, onions, and garlic to the pan with remaining oil and saute until softened, about 5 minutes. Remove from heat.
  • Slice beef into bite-sized pieces; add beef and juices to a large soup pot. Pour beef broth, celery mixture, corn, and green beans into the pot. Add drained potatoes and bring to a boil.
  • Cover with a lid with a hole or set a lid slightly off-center to allow steam to get out. Reduce heat and simmer gently for about 1 1/2 hours. Add lentils and drained squash; let simmer for 10 minutes. Combine cold water and cornstarch in a bowl; stir well. Add to stew and stir thoroughly. Let simmer another 15 to 20 minutes and serve.

Nutrition Facts : Calories 154 calories, Carbohydrate 20.5 g, Cholesterol 11.4 mg, Fat 4.9 g, Fiber 5.4 g, Protein 8.3 g, SaturatedFat 1.5 g, Sodium 293.8 mg, Sugar 2.7 g

4 cups cubed butternut squash
2 cups cubed potatoes
1 pound boneless beef chuck roast
2 teaspoons garlic powder
1 pinch salt and ground black pepper to taste
2 tablespoons olive oil, divided, or as needed
1 cup chopped celery
1 cup chopped carrots
1 medium onion, chopped
1 head garlic, minced
6 cups beef broth, or more as needed
2 cups frozen corn
1 cup frozen cut green beans
1 cup dry lentils
½ cup cold water
1 tablespoon cornstarch

VEGAN BUTTERNUT SQUASH AND LENTIL STEW IN THE SLOW COOKER

A delicious, nutritious stew that will delight vegans, vegetarians, or meat-eaters alike. Everything goes in the slow cooker, and you'll have a delicious meal 3 hours later.

Provided by Heather

Categories     Soups, Stews and Chili Recipes     Stews

Time 2h50m

Yield 6

Number Of Ingredients 13



Vegan Butternut Squash and Lentil Stew in the Slow Cooker image

Steps:

  • Turn a slow cooker on High.
  • Combine butternut squash, lentils, onion, carrots, olive oil, sage, sea salt, ginger, garlic powder, and cumin in the slow cooker. Pour in water and stock. Stir gently to evenly distribute spices and vegetables.
  • Cook on High until vegetables are cooked through and lentils are soft, 2 1/2 to 3 hours. Serve warm.

Nutrition Facts : Calories 325.4 calories, Carbohydrate 57.5 g, Fat 4.4 g, Fiber 14.2 g, Protein 18.4 g, SaturatedFat 0.4 g, Sodium 414.7 mg, Sugar 5.1 g

2 cups peeled and cubed butternut squash
1 pound uncooked green lentils
1 cup chopped onion
1 cup chopped carrots
1 tablespoon olive oil
1 tablespoon chopped fresh sage
1 teaspoon sea salt
1 teaspoon ground ginger
1 teaspoon garlic powder
¼ teaspoon cumin
3 cups water
2 cups vegetable stock
¼ teaspoon ground cinnamon

CURRIED LENTIL, SQUASH AND APPLE STEW

Infused with curry spices and chock-full of wilted spinach, butternut squash and sweet chunks of apple, this unique lentil stew is fragrant and flavorful beyond belief.

Provided by Tara Parker-Pope

Time 1h

Yield 6 servings

Number Of Ingredients 13



Curried Lentil, Squash and Apple Stew image

Steps:

  • In a large pot, heat oil over medium-high heat, and sauté onion and carrot until almost soft. Add garlic, ginger, curry and salt, and let cook a few more minutes until fragrant.
  • Stir in lentils, broth and tomato paste. Bring to boil, cover and simmer for 25 minutes. Add squash and apple, cover and simmer for another 25 minutes, or until vegetables and lentils are tender. Remove lid and stir in spinach until wilted. Add salt to taste and serve.

Nutrition Facts : @context http, Calories 173, UnsaturatedFat 4 grams, Carbohydrate 29 grams, Fat 5 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 559 milligrams, Sugar 7 grams

2 tablespoons olive oil
1 onion, diced
1 carrot, peeled and diced
3 cloves garlic, minced
1 teaspoon grated fresh ginger
1 tablespoon curry powder
1 1/2 teaspoons sea salt
1/2 cup dried lentils
2 1/2 cups vegetable broth
2 tablespoons tomato paste
3 cups peeled butternut squash (1/2-inch cubes)
1 large unpeeled apple, diced
5 ounces baby spinach

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