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Butternut Squash and Yellow Lentil Stew

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Butternut Squash and Yellow Lentil Stew

Butternut Squash and Yellow Lentil Stew

Linda Wolpert
This soup is the perfect meal when you want something nourishing and warm, or really just about any time. Scramble recipe tester Bobbi Woods said, “Oh my goodness this was fabulous! We all had seconds!!! The LIME absolutely made the taste POP.”
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Servings 6 servings

Ingredients
  

  • 2 Tbsp. coconut or vegetable oil
  • 1 sweet yellow onion such as Vidalia or Walla Walla diced
  • 1 Tbsp. fresh ginger peeled and minced
  • 2 cloves garlic minced, about 1 tsp.
  • 1 tsp. turmeric
  • 1 tsp. curry powder
  • 6 – 8 cups butternut squash peeled, seeded and diced (about 2 lbs.)
  • 1 cup yellow split peas or yellow or red lentils you can use green split peas if you can’t find any of these
  • 15 oz. diced tomatoes with their liquid
  • 32 oz. reduced-sodium vegetable or chicken broth warmed
  • 1 lime cut into wedges, for serving

Instructions
 

  • Heat a Dutch oven or large stockpot over medium heat, add the oil, and when it is hot, add the onions and ginger. Cook it for about 3 minutes until the onions are translucent.
  • Stir in the garlic, turmeric and curry powder for about 30 seconds, then add the butternut squash, split peas or lentils, tomatoes, and broth, cover, and bring it to a boil.
  • Reduce the heat and simmer it, covered, for 30 minutes, stirring occasionally.
  • Uncover it and let it simmer for 10 more minutes or until the peas/lentils are tender.
  • Using an immersion blender or a standing blender, puree the stew to desired consistency (we like it a little chunky, one tester preferred it smooth). Serve it immediately, with freshly squeezed lime, or refrigerate it for up to 3 days, or freeze it for up to 3 months.

Slow Cooker Directions:

  • You will need at least a 5 quart slow cooker to make this recipe. Omit the oil. Combine all remaining ingredients in the slow cooker and cook on low for 8 – 10 hours, or on high for 4 – 5 hours. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)

Notes

Do Ahead or Delegate: Dice the onion, peel and cut the ginger and the squash, peel the garlic, cut the lime, or fully prepare and refrigerate or freeze the stew.
Scramble Flavor Booster: Stir up to 1/2 tsp. cayenne pepper into the stew after pureeing it, and top it with toasted coconut and/or toasted pepitas (pumpkin seeds).
Tip: Unlike many varieties of dried beans, lentils don’t need to be soaked.  I suggest sorting through and rinsing them to clean away any dirt or debris, but since they cook fairly quickly, you can skip the soaking step (although soaking them will speed up the cooking a bit).
Nutritional Information Per Serving (% based upon daily values)
Calories 259, Total Fat: 5g, 8%; Saturated Fat: 4g, 20%; Cholesterol: 0mg, 0%; Sodium: 116mg, 5%; Total Carbohydrate: 47g, 15.5%; Dietary Fiber: 14g, 55.5%; Sugar: 10g; Protein: 11g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
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How to Make Great Winter Soups and Stews

Thursday 26th of December 2019

[…] some great soups and stews to get you started? Check out our Ramen Vegetable Noodle Soup or Butternut Squash and Yellow Lentil Stew. And if you want to make getting dinner on the table even easier, sign up for a two-week free trial […]

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