# Spiced Butternut Squash and Lentil Stew
## Introduction
Get ready to dive into a bowl of warmth, comfort, and wholesome goodness, with our Spiced Butternut Squash and Lentil Stew. Perfect for those chillier nights, this hearty stew is not only bursting with tantalizing flavors but is also nutrition-dense.
## Why Make This Recipe
Why not? This spiced butternut squash and lentil stew offers an easy, one-pot meal that is satisfyingly filling. It’s a perfect blend of hearty vegetables and earthy lentils combined with aromatic spices. Besides being vegetarian and vegan-friendly, it’s loaded with protein and other essential nutrients from the lentils and squash.
## How to Make Spiced Butternut Squash and Lentil Stew
### Ingredients
– 1 medium butternut squash, peeled and diced
– 1 cup red lentils, rinsed
– 1 onion, diced
– 2 cloves garlic, minced
– 1 can (14 oz) chopped tomatoes
– 4 cups vegetable broth
– 1 tsp ground cumin
– 1 tsp ground coriander
– 1/2 tsp ground turmeric
– 1/2 tsp cinnamon
– Salt and pepper to taste
– 1 tbsp olive oil
– Fresh cilantro for garnish
### Directions
1. Heat the olive oil in a large pot over medium heat. Sauté the diced onion and minced garlic until the onion turns translucent.
2. Stir in the spices – cumin, coriander, turmeric, and cinnamon, and cook for another minute until they release their fragrance.
3. Add the butternut squash, red lentils, chopped tomatoes with their juice, and vegetable broth to the pot. Season with salt and pepper to taste.
4. Bring the mixture to a boil before reducing the heat to low and covering the pot. Allow the stew to simmer until the squash and lentils are tender, roughly 30 minutes.
5. Taste the stew and adjust the seasoning as needed.
6. Lastly, ladle the stew into bowls, and garnish with fresh cilantro before serving.
## How to Serve Spiced Butternut Squash and Lentil Stew
The Spiced Butternut Squash and Lentil Stew can be enjoyed as is or serve it with a chunky piece of crusty bread or warm naan to make it a more substantial meal.
## How to Store Spiced Butternut Squash and Lentil Stew
This stew keeps well in the refrigerator for about three to four days. You can also freeze it in airtight containers for up to two months.
## Tips to Make Spiced Butternut Squash and Lentil Stew
– You can roast the butternut squash beforehand to bring out its natural sweetness.
– If you prefer a spicier stew, add a dash of cayenne pepper or chili flakes.
– Make sure to rinse the lentils before adding them to the pot to remove any dust or debris.
## Variations
If you fancy a little variation, try adding other vegetables of your choice like sweet potatoes, carrots, or spinach. You can also toss in some crumbled feta or goat cheese before serving.
## FAQs
**Q: Can I make this stew in a slow cooker?**
A: Yes! This recipe adapts well to slow cooking. Simply add all ingredients to the slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
**Q: Is this stew gluten-free?**
A: Yes, this recipe is naturally gluten-free. Just ensure the vegetable broth you use is also gluten-free.
**Q: Can I use canned lentils instead of dry lentils?**
A: Yes, you can. Note that canned lentils are already cooked, so add them later in the cooking process to prevent them from becoming mushy.
Now, don’t wait any longer. Grab a spoon and immerse yourself into a world of flavors with this delicious Spiced Butternut Squash and Lentil Stew!