Lentil Stew Recipe (Vegetarian, One-Pot Recipe)
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!
Servings: 6 servings
Calories: 309kcal
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.
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.
Nutrition
Calories: 309kcal | Carbohydrates: 56g | Protein: 17g | Fat: 4g | Saturated Fat: 1g | Sodium: 745mg | Potassium: 1373mg | Fiber: 20g | Sugar: 7g | Vitamin A: 19993IU | Vitamin C: 90mg | Calcium: 205mg | Iron: 7mg
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