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!
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
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!
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. If you haven’t already done so, add this lentil stew to our weekly meal planner for later this week!
- 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 or garlic 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
Reviews (16)
Leave a reviewLeave a Reply
Kelsey
2025-11-02 14:06:51
I used dried red lentils because it’s what I had. Otherwise followed the recipe and it was very good!
Kathy
2025-02-16 01:37:32
The first time I made it, it was too hot...too much ginger and/or cayenne made it inedible for me. But I like the idea of the soup so I tried again but I reduced the ginger and omitted the cayenne. It was much better...delicious, warming and nourishing. Thanks for posting it...I'll make it again.
Caren Bartlett
2025-02-03 15:29:12
Easy to make and delicious! I added ground chicken for more favor and chicken stock, too! I'd make it again and again, nice change of pace...thanks
Shiela
2024-11-10 20:48:25
I just so happened to have all of the ingredients that needed to be used up. This recipe fit the bill! So so delicious! My husband enjoyed it as well.
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.
