This Easy Lentil Stew is the perfect fusion of flavor and texture with smoky chipotles in adobo sauce, sweet and tender butternut squash, and earthy protein-packed brown lentils. Gluten-free, dairy-free, and vegetarian, this feel-good one-pot dinner is perfect for the whole family!
About This Recipe
This is one of my favorite protein-packed veggie-filled stews. Not only is it filled with a few of my favorite ingredients (like delicious cubes of butternut squash and smoky chipotle adobo sauce), but the flavor is next level! It’s hearty and comforting, loaded with fiber, and gluten-free.
- Taste: Smoky, spicy, tangy, with pops of sweetness from the cooked butternut squash.
- Diets: Gluten-free, dairy-free, and vegetarian.
- Difficulty: Very easy! Although there is a lot of chopping.
- Freezer-Friendly: Yes!
- Top Tip: If you’re sensitive to spicy foods, start with a reduced amount of chipotles in adobo and add more to taste.
Be sure to check out my pro tips below! I’m so excited for you to try it!
Table of Contents
Lentil Stew Ingredients and Substitutions
This versatile lentil stew features simple pantry ingredients and a handful of fresh vegetables.
Below are descriptions of the key ingredients in this Easy Lentil Stew Recipe. You can find the printable recipe with measurements for each ingredient in the recipe card below.
- Onions, carrots, and celery (Mirepoix): These vegetables are cooked over low heat slowly to sweeten the ingredients rather than caramelize them. Try not to rush this step.
- Seasoning and aromatics: This recipe calls for fresh garlic, ground cumin, dried oregano, paprika, salt and black pepper. Before serving, adjust the seasoning with additional salt and pepper to taste.
- Tomatoes: This recipe calls for two 15-ounce cans of diced tomatoes. If you have fresh tomatoes, use approximately one pound of fresh for every 15-ounce can.
- Water: This recipe is made with water, but any combination of stock, broth, and water will work.
- Lentils: This recipe is made with brown lentils. They have a mild, earthy flavor and hold their shape even after prolonged cooking. Green lentils are the best alternative.
- Chipotles in adobo: Chipotles are ripe jalapeño peppers that have been dried and smoked, giving them a deep, smoky, and spicy flavor. The adobo sauce is sweet and tangy. Start with 1-2 chipotle chilis and add more if desired.
- Tomato paste: The tomato paste adds a richer tomato flavor and helps thicken the broth. If you prefer a soupier “stew,” feel free to omit the tomato paste and/or add additional water or broth.
- Butternut squash: Substitute with sweet potatoes.
- Kale: Substitute with baby spinach.
How to Make Lentil Stew
1. Slowly cook the onion, carrots, and celery. Heat the olive oil in a large pot or Dutch oven set over medium heat. Add the onions and cook for 2-3 minutes or until starting to soften. Add the finely chopped carrots and celery and sprinkle with a pinch of salt. Mix well and cook for 8-10 minutes or until the vegetables have softened.
2. Add the aromatics and seasoning: Add the minced garlic and mix well to combine, then add the ground cumin, oregano, paprika, salt, and black pepper. Mix well and continue to cook for 1 minute.
3. Add the tomatoes, lentils, and water (or vegetable broth). Add 6-8 cups of water or vegetable broth, depending on how thick or soupy you prefer for your lentil stew. Mix well and increase the heat to high. Bring to a boil, then reduce the heat to low.
4. Combine the diced chipotles in adobo sauce with the tomato paste. This recipe calls for 5-7 chipotle peppers in adobo sauce. For a mild stew, start with 1-2 chipotle peppers and add more to taste.
5. Add the chipotle and tomato paste mixture. Stir in the chipotle and tomato paste mixture, mixing well. Cover and simmer for 30 minutes, stirring occasionally.
6. Add the butternut squash. Stir in the butternut squash and continue to cook for 30-45 minutes, or until the lentils are cooked and the butternut squash is tender.
7. Add the kale. Approximately 10 minutes before serving, stir in the chopped kale and mix well to combine.
7. Season and serve. Remove from heat and serve with your favorite garnishes.
Pro Tips
- Finely dice the onion, celery, and carrots. You can chop them by hand or use a small food processor to get them small. This method ensures a more even distribution of flavors and improves the dish’s texture, which is especially beneficial for this recipe. In contrast, chop the butternut squash into large 1 to 1.5-inch cubes.
- Chipotles in adobo are pretty spicy and flavorful. If you’re sensitive to spicy foods, start with a small amount and adjust according to your preference. You can always add more, but it’s hard to take it back once it’s in the pot!
- Add meat. Although this lentil stew is written as a vegetarian recipe, feel free to add additional protein like shredded chicken or ground turkey. You could even top your bowl with this spicy chipotle shrimp recipe.
- Optional veggie additions: Corn, diced bell peppers, or mushrooms.
- Optional garnishes: Sour cream, mozzarella cheese, fresh parsley or cilantro, chopped green onions, sliced avocado, lime juice, and Tabasco sauce.
How to Freeze Lentil Stew
This recipe freezes so well that sometimes I’ll double the recipe and freeze half for busy nights when I’m too busy (or lazy) to cook.
To freeze, allow the stew to cool before transferring it to freezer-safe ziplock bags or storage containers, removing as much air as possible. Lay flat on a baking sheet and transfer to the freezer (stacking multiple bags, one on top of the other, if necessary). Thaw in the refrigerator overnight or transfer to a bowl filled with warm water for more immediate thawing. Best enjoyed within 3 months.
Store leftovers in the refrigerator for up to 5 days.
Looking for more amazing lentil recipes? Check out this easy Lentil Salad with yummy lemon-Dijon dressing, this simple Lentil Soup Recipe, or this flavorful Indian Masoor Dal made with split red lentils. You may also want to check out my post, Popular Types of Lentils (and How to Use Them). It’s an excellent resource for anyone new to cooking with lentils.
RECIPE CARD
Lentil Stew Recipe (Vegetarian, One-Pot Recipe)
Ingredients
- 1 tablespoon olive oil
- 2 medium yellow onions - diced
- 4 large carrots - finely chopped/minced
- 3 stalks celery - finely chopped/minced
- 6 cloves garlic - minced
- 2 teaspoon ground cumin
- 2 teaspoon dried oregano
- 2 teaspoon paprika
- 1 teaspoon salt - plus more to taste
- ½ teaspoon black pepper - plus more to taste
- 2 (14.5 ounce) cans diced tomatoes
- 1½ cups brown lentils - rinsed thoroughly in cold water
- 6 cups water - plus more if needed
- 6 chipotle chilis in adobo sauce - chopped (more or less depending on how much heat you like)
- 2 tablespoon tomato paste - plus more if needed
- 1 medium butternut squash - peeled, seeded and chopped into small cubes
- 1 bunch fresh kale - rinsed and chopped
Instructions
- Heat the olive oil in a large pot or Dutch oven set over medium heat. Add the onions and cook for 2-3 minutes, or until just starting to soften. Add the finely chopped carrots and celery and sprinkle with a pinch of salt. Mix well and cook for 8-10 minutes, or until the vegetables have softened.
- Add the minced garlic and mix well to combine, then add the ground cumin, oregano, paprika, salt, and black pepper. Mix well and continue to cook for 1 minute.
- Add the tomatoes, lentils, and either water or vegetable broth into the pot, adding between 6 to 8 cups depending on your preference for a thicker or more broth-like stew. Stir thoroughly, then turn the heat up to high to bring the mixture to a boil. Once boiling, reduce the heat to low.
- Combine the diced chipotles in adobo sauce with the tomato paste. This recipe calls or 5-7 chipotle peppers in adobo sauce. For a more mild stew, start with 1-2 chipotle peppers and add more to taste.
- Stir in the chipotle and tomato paste mixture, mixing well. Cover and simmer for 30 minutes, stirring occasionally.
- Stir in the butternut squash and continue to cook for an additional 30-45 minutes, or until the lentils are cooked and the butternut squash is tender.
- Approximately 10 minutes before serving, stir in the chopped kale and mix well to combine.
- Remove from heat and season to taste. Serve with your favorite garnishes, such as sour cream, mozzarella cheese, fresh parsley or cilantro, chopped green onions, sliced avocado, lime juice, and Tabasco sauce.
Jessica’s Notes
- Lentils: This recipe is made with brown lentils. Green lentils are the best alternative.
- Tomatoes: This recipe calls for two 15-ounce cans of diced tomatoes. If you have fresh tomatoes, use approximately one pound of fresh for every 15-ounce can.
- Finely chop the onion, celery, and carrots. This can be done by hand or with a small food processor to achieve a finer size. This method ensures a more even distribution of flavors and enhances the dish’s overall texture.
- In contrast, cut the butternut squash into larger 1 to 1.5-inch cubes.
- Chipotles in adobo pack a strong, spicy punch. If you’re sensitive to spicy food, start with fewer chipotle peppers and add more to taste.
- Unless you’re following a strict vegetarian diet, add extra protein with shredded chicken or ground turkey.
- Optional veggie additions: corn, diced bell peppers, or mushrooms.
- Transfer leftovers to an airtight container and store them in the refrigerator for up to 5 days or the freezer for up to 3 months.
Nutritional Information
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
You don’t say when to put in the lentils or the diced tomatoes
Hi Mary, please see step 3 🙂
Could you make this in a crockpot somehow?