Butternut Squash and Lentil Stew

Squash is one of my favorite things about fall. I love it roasted in salads, stuffed with something delicious or in hearty stews or soups.  The recipe I am sharing with you today combines it with lentils for protein.  This is a hearty dinner that comes together in 30 minutes, and is delicious as well.  It is packed with vitamins thanks to the squash, carrots, and spinach I include and the lentils give it a boost of protein along with those carbs.  This is my favorite dinner lately, especially when I don’t feel like making something that takes a long time for dinner.

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.



Combine all ingredients but the spinach in a medium sized pot and bring to a boil. Cover and lower to a simmer, cook for about 20-25 minutes until the lentils are tender. Once the lentils and veggies are tender, add the spinach and stir until it wilts. Remove from heat and serve.

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Recipe Type

  • Allergen Friendly
  • Dairy-Free
  • Gluten-Free
  • Heart Healthy
  • Vegan
  • Vegetarian

Course Type

  • Entree
  • Soup

Skill Level

  • Beginner
  • Easy