DinnerDish

Butternut Squash Black Lentil Stew

Name: Butternut Squash Black Lentil Stew
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6 servings
Ingredients: 1 tbsp olive oil; 1 yellow onion, diced; 2 carrots, diced; 4 cups peeled butternut squash, cubed; 3 garlic cloves, minced; 1 tbsp tomato paste; 1 cup black lentils; 1 can crushed tomatoes; 3 cups vegetable broth; 1 tbsp chopped rosemary; 1 tsp ground cumin; 1/2 tsp smoked paprika; 2 cups chopped kale; 1 tbsp lemon juice; Kosher salt

Black lentils, butternut squash, tomato, kale, rosemary, and warm spices simmer into a hearty vegan stew.

Author: ForkmadeUpdated: 10/4/2026No ratings yet

Ingredients

1 tbsp olive oil

1 yellow onion, diced

2 carrots, diced

4 cups peeled butternut squash, cubed

3 garlic cloves, minced

1 tbsp tomato paste

1 cup black lentils

1 can crushed tomatoes

3 cups vegetable broth

1 tbsp chopped rosemary

1 tsp ground cumin

1/2 tsp smoked paprika

2 cups chopped kale

1 tbsp lemon juice

Kosher salt

Instructions

Step 1

Heat the olive oil in a Dutch oven. Add the onion, carrots, squash, garlic, and a pinch of salt, then cook until the onion softens.

Step 2

Stir in the tomato paste, rosemary, cumin, and smoked paprika and cook until the tomato paste darkens slightly.

Step 3

Add the black lentils, crushed tomatoes, and vegetable broth, scraping the bottom of the pot.

Step 4

Bring to a boil, lower the heat, and simmer until the lentils and squash are tender.

Step 5

Fold in the kale and simmer until wilted, then finish with lemon juice and adjust the salt.

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At a glance

Average rating

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Servings

Timing

65 min

Meal type

Dinner

Recipe level

Dish

Visibility

public

Dietary tags

Dairy-freeGluten-freePeanut-freeVeganVegetarian