Name: Lentil Butternut Squash Stew
Yield: Makes 4–6 servings
Ingredients: 1 tablespoon + 2 teaspoons ground cumin; 1 teaspoon dried oregano; 1 cup dry green or brown lentils, picked over and rinsed; 3 tablespoons well-stirred creamy almond butter; 2 teaspoons tamari; 6 cups low-sodium vegetable broth; 2 teaspoons ground coriander; ½ teaspoon sea salt or more to taste; 3 cups baby spinach; 2 tablespoons freshly squeezed lemon juice; ¼ teaspoon red pepper flakes or to your preference; 2 teaspoons finely grated ginger; 1 medium butternut squash, peeled and chopped into 1-inch cubes (about 6 cups); 3 medium carrots, diced; 1 large yellow onion, diced; 2 celery stalks, thinly sliced; 5 cloves garlic, minced

Preparation info

Makes
4–6
servings

Difficulty
Medium

Appears in

The Plant-Based Cookbook

By Ashley Madden

Published 2021

About

This stew is creamy, chunky, and loaded with antioxidants. Be sure to chop and prep all the veggies before starting this recipe. The butternut squash can be a little labor intensive and might take longer than expected if you’re not familiar with this delightful winter squash.

Ingredients

1 large yellow onion, diced
2 celery stalks, thinly sliced
3 medium carrots, diced

Method

Preparation

In a large pot, sauté the onion, celery, and carrots with about ¼ cup water for 7 to 10 minutes until the onions are translucent. Add water as needed to prevent burning.
Add the garlic and all spices and continue to sauté for another 2 minutes.
Now, add the squash, lentils, and vegetable broth and bring to a boil. Once boiling, redu