Go Back
A close-up of a pot of creamy mushroom stew, filled with chunks of carrots, potatoes, sliced mushrooms, and herbs.

Autumn Harvest Butternut Squash & Lentil Stew

This comforting and hearty vegetarian stew is brimming with the flavors of fall, featuring tender butternut squash, protein-rich lentils, and earthy herbs. It's the perfect warm meal for a crisp autumn evening.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp Olive Oil
  • 1 medium Yellow Onion chopped
  • 3 cloves Garlic minced
  • 2 medium Carrots peeled and diced
  • 2 Celery Stalks diced
  • 3 cups Butternut Squash peeled, seeded, and cut into 1/2-inch cubes
  • 1 cup Brown or Green Lentils rinsed
  • 1 28-oz can Diced Tomatoes undrained
  • 6 cups Vegetable Broth
  • 1 tsp Dried Thyme
  • 1/2 tsp Dried Rosemary crushed
  • 1/2 tsp Smoked Paprika
  • 1 Bay Leaf
  • 4 cups Kale packed, stems removed and chopped
  • 1/2 tsp Salt or to taste
  • 1/4 tsp Black Pepper or to taste

Equipment

  • Large Dutch Oven or Pot
  • Cutting Board
  • Sharp Knife

Method
 

Prepare Vegetables
  1. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add chopped onion and cook until softened, about 5-7 minutes.
  2. Add minced garlic, diced carrots, and diced celery to the pot. Cook for another 3-5 minutes, stirring occasionally, until vegetables begin to soften slightly and fragrant.
Simmer the Stew
  1. Stir in the cubed butternut squash, rinsed lentils, diced tomatoes (undrained), vegetable broth, dried thyme, dried rosemary, and smoked paprika. Add the bay leaf.
  2. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 30-35 minutes, or until the lentils are tender and the butternut squash is easily pierced with a fork. Stir occasionally to prevent sticking.
Finish and Serve
  1. Remove the bay leaf. Stir in the chopped kale and cook for an additional 5 minutes, or until the kale has wilted and brightened in color.
  2. Season with salt and black pepper to taste. If the stew is too thick, add a little more vegetable broth or water until desired consistency is reached.
  3. Ladle hot stew into bowls and serve immediately. Garnish with fresh herbs if desired.

Notes

This stew makes excellent leftovers! Store in an airtight container in the refrigerator for up to 4 days. The flavors deepen overnight. For a richer flavor, you can add a splash of balsamic vinegar or a squeeze of lemon juice just before serving.