Cozy Butternut Lentil Stew Recipe Easy and Perfect for Fall

Picture this: A pot bubbling away on the stove, filling your kitchen with the earthy aroma of roasted butternut squash, tender lentils, and warm spices like cumin and paprika. It’s the kind of scent that wraps you up like your favorite blanket on a chilly fall evening. The first time I made this Cozy Butternut Lentil Stew, I was craving comfort food that was hearty but didn’t weigh me down. With just one bite, I knew I’d found my go-to recipe for when the leaves start to turn.

Honestly, there’s something magical about this dish. The creamy texture of the squash melts into the stew, giving it a velvety richness that makes you want to savor every spoonful. My family couldn’t stop sneaking tastes before dinner was even served (and I couldn’t blame them!). It’s nourishing, deeply satisfying, and just happens to be packed with wholesome ingredients that are good for you.

Whether you’re hosting friends for a casual dinner or just trying to make a boring Tuesday night feel special, this stew is the perfect answer. It’s deceptively simple to make, but the flavors are layered and complex, making it feel like you’ve spent hours perfecting it. You’re going to want to bookmark this one—it’s comfort food at its coziest.

Why You’ll Love This Recipe

• Quick & Easy: Ready in about 45 minutes, this stew is a lifesaver on busy weeknights.
• Simple Ingredients: No need for a fancy shopping list; most of the items are pantry staples or easy-to-find seasonal produce.
• Perfect for Fall: The butternut squash and spices scream autumn coziness, making it ideal for cooler evenings.
• Crowd-Pleaser: This stew gets rave reviews from everyone, including picky eaters and health-conscious friends.
• Unbelievably Delicious: The mix of tender lentils, creamy squash, and vibrant spices creates a flavor explosion in every bite.

What sets this recipe apart is its balance of flavors and textures. The butternut squash adds natural sweetness, the lentils offer heartiness, and the blend of spices ties everything together beautifully. It’s the kind of dish that makes you pause, savor the moment, and feel like you’re doing something good for your soul and your body.

Plus, it’s incredibly versatile. You can easily adapt it to suit your taste preferences, dietary needs, or whatever you’ve got in your fridge. It’s forgiving, flexible, and never fails to deliver on flavor. Trust me, this is one of those recipes you’ll come back to time and time again.

What Ingredients You Will Need

This Cozy Butternut Lentil Stew uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without much fuss. Here’s everything you’ll need:

• Butternut squash: Peeled, seeded, and cubed (fresh is best, but pre-cut works if you’re short on time).
• Green or brown lentils: Rinsed and drained (avoid red lentils for this recipe—they’ll get too mushy).
• Onion: Diced finely for a subtle sweetness.
• Garlic: Minced for that essential aromatic base.
• Carrots: Peeled and sliced (adds a touch of sweetness and extra nutrients).
• Celery: Diced for added depth and crunch.
• Vegetable broth: Use a low-sodium option to control the saltiness.
• Canned diced tomatoes: Adds acidity and a touch of brightness.
• Olive oil: For sautéing the veggies and adding flavor.
• Ground cumin: Warm and earthy, perfect with lentils and squash.
• Smoked paprika: Adds a subtle smokiness to the dish.
• Turmeric: Brings a golden hue and anti-inflammatory benefits.
• Salt and pepper: To taste (start small and adjust as needed).
• Fresh parsley: Chopped for garnish (optional but highly recommended).

If you’re missing an ingredient, don’t worry—there’s room for substitutions. Sweet potatoes or pumpkin can replace the squash, and you can use canned lentils if you’re in a hurry.

Equipment Needed

• Large pot or Dutch oven: Perfect for cooking the stew evenly.
• Cutting board and sharp knife: For prepping the veggies.
• Wooden spoon: Ideal for stirring and ensuring nothing sticks.
• Measuring cups and spoons: Precision makes perfect.
• Immersion blender (optional): For pureeing some of the squash to make the stew extra creamy. A regular blender works too.

Pro tip: If using a blender, let the soup cool slightly before blending to avoid any hot splashes. Trust me, I’ve learned this the hard way!

Preparation Method

1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the diced onion, garlic, carrots, and celery. Sauté for 5-7 minutes until softened and fragrant.
3. Stir in the cumin, smoked paprika, turmeric, salt, and pepper. Cook for 1 minute to toast the spices.
4. Add the cubed butternut squash and lentils to the pot. Stir to coat them in the spice mixture.
5. Pour in the vegetable broth and canned tomatoes. Bring to a boil, then reduce the heat to a simmer.
6. Cover and cook for 25-30 minutes, stirring occasionally, until the lentils are tender and the squash is soft.
7. If desired, use an immersion blender to puree a portion of the stew for a creamier texture. Alternatively, transfer about 2 cups to a blender, puree, and return to the pot.
8. Adjust the seasoning to taste and garnish with freshly chopped parsley.
9. Serve warm and enjoy!

Cooking Tips & Techniques

Here are a few tips to ensure your Cozy Butternut Lentil Stew turns out perfectly:

• Don’t rush the sauté: Taking time to sauté the aromatics properly builds a flavorful base.
• Check your lentils: Different lentils cook at different rates. Keep an eye on them and adjust cooking time as needed.
• Blend carefully: If you’re using a blender, let the stew cool slightly before transferring to avoid hot splashes.
• Add greens: For extra nutrients, toss in a handful of spinach or kale during the last few minutes of cooking.

Variations & Adaptations

• Dietary Swap: Make it gluten-free by ensuring your vegetable broth is certified gluten-free.
• Seasonal Twist: Swap butternut squash for sweet potatoes or pumpkin depending on what’s in season.
• Spice it up: Add a pinch of chili flakes for a spicy kick.
• Protein Boost: Stir in cooked shredded chicken or chickpeas for added protein.
• Make it creamy: Add a splash of coconut milk for a richer texture.

Personally, I’ve tried swapping out the squash for sweet potatoes, and it adds a lovely sweetness that pairs beautifully with the spices.

Serving & Storage Suggestions

Serve this stew piping hot, garnished with fresh parsley or a dollop of Greek yogurt for a creamy finish. It pairs wonderfully with crusty bread or a side of fluffy rice for a complete meal.

Got leftovers? Store them in an airtight container in the fridge for up to 4 days. This stew tastes even better the next day as the flavors deepen. To reheat, simply warm it on the stove over medium heat, adding a splash of water or broth if it thickens too much.

If you want to freeze it, let the stew cool completely before transferring to freezer-safe containers. It will keep well for up to 3 months. Thaw in the fridge overnight and reheat on the stove or in the microwave.

Nutritional Information & Benefits

This Cozy Butternut Lentil Stew is not only delicious but also packed with nutrients:

• High in fiber: Lentils and butternut squash are fiber-rich, helping with digestion and keeping you full longer.
• Low in fat: Made with olive oil and plant-based ingredients, it’s a heart-healthy choice.
• Rich in vitamins: Butternut squash provides Vitamin A, while lentils are loaded with iron and protein.
• Gluten-free and vegan-friendly: Perfect for those with dietary restrictions.
• Antioxidants: The turmeric and smoked paprika add anti-inflammatory benefits.

This stew is not just comforting; it’s a nourishing hug in a bowl that you can feel good about serving your family.

Conclusion

If you’re in need of a warm, hearty dish that’s as delicious as it is simple, this Cozy Butternut Lentil Stew is the perfect recipe for you. It’s a healthy, soul-soothing option that’s sure to become a family favorite.

Cozy Butternut Lentil Stew Recipe Easy and Perfect for Fall

Print Recipe

A hearty and comforting stew featuring butternut squash, lentils, and warm spices, perfect for chilly fall evenings.

• Author: savannah
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 medium butternut squash, peeled, seeded, and cubed
• 1 cup green or brown lentils, rinsed and drained
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 medium carrots, peeled and sliced
• 2 stalks celery, diced
• 4 cups low-sodium vegetable broth
• 1 can (14.5 oz) diced tomatoes
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon turmeric
• Salt and pepper to taste
• Fresh parsley, chopped for garnish (optional)

Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the diced onion, garlic, carrots, and celery. Sauté for 5-7 minutes until softened and fragrant.
3. Stir in the cumin, smoked paprika, turmeric, salt, and pepper. Cook for 1 minute to toast the spices.
4. Add the cubed butternut squash and lentils to the pot. Stir to coat them in the spice mixture.
5. Pour in the vegetable broth and canned tomatoes. Bring to a boil, then reduce the heat to a simmer.
6. Cover and cook for 25-30 minutes, stirring occasionally, until the lentils are tender and the squash is soft.
7. If desired, use an immersion blender to puree a portion of the stew for a creamier texture. Alternatively, transfer about 2 cups to a blender, puree, and return to the pot.
8. Adjust the seasoning to taste and garnish with freshly chopped parsley.
9. Serve warm and enjoy!

Notes

For extra creaminess, blend a portion of the stew or add a splash of coconut milk. Add greens like spinach or kale for extra nutrients.

Nutrition

• Serving Size: 1 bowl
• Calories: 250
• Sugar: 8
• Sodium: 450
• Fat: 7
• Saturated Fat: 1
• Carbohydrates: 38
• Fiber: 12
• Protein: 10

Keywords: butternut squash, lentil stew, fall recipe, vegan, gluten-free, healthy comfort food