Lentil Butternut Squash Stew

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

Main course
Winter
Vegan
Gluten-free

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