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Coconut Butternut and Lentil Stew – When you’re in need of warming comfort food, this Butternut and Lentil Stew is here to the rescue! This vegan stew is the creamiest, most flavorful bowl you’ll ever have. It’s filled with nutritious veggies and good proteins–thanks to lentils–making it an excellent plant-based dinner for just about any night of the week. Serve the butternut and lentil stew with a side of naan bread for the perfect meal. Enjoy!
Photo credit: © Eatwell101.com
Ingredients list for the Butternut and Lentil Stew
- 1/2 butternut squash, peeled and diced
- 3 tablespoons extra virgin olive oil
- 1 yellow onion, chopped
- 2 inches fresh ginger, grated
- 4 cloves garlic, minced or grated
- 2 teaspoons garam masala
- 1 teaspoon turmeric
- 1/2 teaspoon cayenne pepper, more or less to taste
- 3 cups water (or vegetable broth)
- 1/3 cup fresh cilantro, chopped, plus more for serving
- 1/2 teaspoon Kosher salt and black pepper
- 1 (14 ounces) can coconut milk
- 3 cups chopped kale
- 1 small can cooked lentils
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Directions
1. To make the coconut butternut lentil stew: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook 5 minutes until soft. Add the ginger, garlic, and diced butternut squash and cook until fragrant, about 2 minutes. Stir in the garam masala, turmeric, and cayenne and cook for one minute more.
2. Add 3 cups of water (or low-sodium vegetable broth). Season with salt and pepper and bring the stew to a simmer. Cover and simmer for 15-20 minutes, until the butternut is tender.
3. Stir in the coconut milk, lentils, and chopped kale, cook for 5 minutes. Remove the stew from the heat and add the fresh cilantro.
4. Divide the coconut butternut and lentil stew among bowls. Sprinkle with more cilantro and Cayenne, if you like. Enjoy!
Photo credit: © Eatwell101.com
Tips for the coconut butternut lentil stew recipe
This butternut squash and coconut milk stew is super colorful with its mellow shades of orange and vibrant pops of green from kale and cilantro.
- Swiss chard or mustard greens would also be delicious in place of the kale.
- Feel free to use sweet potato or acorn squash for a nice variation.
- If you’re not vegan or vegetarian, feel free to add ground chicken, turkey, or sausage to make the butternut stew a little heartier.
What to serve with the coconut butternut lentil stew?
This coconut butternut lentil stew is a full dinner on its own, but you can always enjoy it with a good chunk of naan bread!
How and how long to store the butternut stew leftovers
The coconut butternut lentil stew keeps well for up to 2 days in the refrigerator. Reheat in the microwave on the stove, adding a few drops of water to loosen the sauce.
Can we freeze the butternut squash stew?
Yes, let the butternut coconut ad lentil stew completely cool down and then transfer to a freezer-safe container (or multiple containers for meal prep purposes). Freeze for up to 2 months.
Can we make the coconut butternut squash and lentil stew in the Instant Pot?
Definitely yes! Follow the recipe and brow onion, ginger, garlic, butternut in the Instant Pot in saute mode. Add the spices, then water, and set to pressure cook for 10 minutes. Once done, do a quick release, remove the lid, and add coconut milk, lentils, and kale. Reheat in saute mode again for a couple of minutes before adding cilantro. Easy!
More butternut recipes you might like
- Crockpot Chickpea Butternut Soup
- Garlic Butter Roasted Butternut Squash
- Garlic Butter Parmesan Baked Butternut Squash
- Garlic Butter Butternut Squash Steaks
Photo credit: © Eatwell101.com
Leave a Reply
Pat
2024-04-24 15:16:42
I’d definitely make this again but cut back on the cayenne. It was too spicy for me.
Lynn
2024-03-03 22:27:02
Partially cooked black lentils in insta pot, then added remaining ingredients and cooked for a few minutes. Delicious!
Nancy
2024-01-07 20:23:30
Great flavors, but since there was so much liquid, it was more like a soup than a stew. I would make again but use less vegetable broth.
Christina
2023-11-19 18:02:47
This soup came out great! EXCELLENT flavor and consistency. I will be making this again, thanks for sharing!
Deanna
2023-11-05 07:53:45
I haven’t tried the recipe yet, it sounds delicious. I would suggest that instead of directions like 1/2 a butter it squash, you could include something more specific like the cups of squash needed. Same with “small can” of lentils. Can’t wait to try the recipe.
Camille
2023-09-05 22:05:52
It was great but I would recommend going for the vegetable (or even chicken) broth option rather than 3 cups of water.
Asha
2022-10-14 22:59:04
This soup was excellent! So flavorful and a very fast meal. I subbed russet potato for the butternut squash, and it worked well. I would like to try it again with the squash. Thank you!
Vanessa
2021-12-16 21:58:57
So delicious! I added potatoes, mushrooms, squash, and peas because I had all those things and needed to use them up! Such a great customizable recipe! Perfect for a snowy day!
Stormi
2021-12-05 15:05:12
I doubled MOST of the recipe and used TB instead of tsp because I wanted it to be thoroughly flavorful. I opted to use the kale and took it off the heat when I added the kale so that it would still be fairly raw. I cheated and used canned lentils (something I'd never bought before since I usually pressure cook my own) and I think next time I'll go back to making my own lentils. But this recipe was VERY good. Thanks!
Michelle
2021-11-28 19:09:12
Very good! & super nutritious. I cooked my lentils with a piece of kombu for added nutrition prior to assembling this recipe. My tummy was making lots of happy sounds.
Kenna
2021-11-28 18:54:43
Excellent recipe. So nourishing and hearty. Only tweak- I added 2-4 tbsp of agave syrup to the soup to give it a little sweetness.
Aleida
2020-12-03 19:49:02
I made this recipe tonight and it was lovely, the flavors blended so well, followed the recipe the only change was spinach instead of kale. Maybe next time I will add less water. Thank you!!
