Spiced Butternut Squash and Lentil Stew with Cinnamon and Cumin

Spiced Butternut Squash and Lentil Stew with Cinnamon and Cumin Recipe

Servings: 6
Prep Time: 15 minutes
Cook Time: 40 minutes

Ingredients

  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon smoked paprika
  • 1/8 teaspoon cayenne pepper (optional, for heat)
  • 1 medium butternut squash, peeled and diced into 1-inch cubes
  • 1 cup dried lentils (green or red), rinsed
  • 4 cups vegetable broth
  • 1 can (14 oz) diced tomatoes
  • 1/2 teaspoon sea salt (or to taste)
  • Freshly ground black pepper, to taste
  • 1/2 cup coconut milk or plain yogurt (optional, for creaminess)
  • Fresh cilantro or parsley, chopped, for garnish

Instructions

  1. Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add the diced onion and cook until softened, about 5 minutes. Stir in the garlic, cumin, cinnamon, coriander, smoked paprika, and cayenne pepper, and cook for 1–2 minutes until fragrant.
  2. Add the Butternut Squash and Lentils: Add the diced squash and lentils to the pot, stirring to coat with the spices.
  3. Simmer the Stew: Pour in the vegetable broth and diced tomatoes. Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook for 30–35 minutes, or until the lentils and squash are tender.
  4. Optional Creaminess: Stir in coconut milk or yogurt for a creamy finish, if desired. Adjust salt and pepper to taste.
  5. Serve: Ladle the stew into bowls and garnish with fresh cilantro or parsley. Serve with crusty bread or over rice for a hearty, warming meal.

Nutritional Highlights

  • Butternut Squash: Packed with beta-carotene and vitamin A.
  • Lentils: High in plant-based protein and fiber.
  • Cinnamon and Cumin: Anti-inflammatory spices that enhance digestion.