Are you tired of bland, boring vegetarian dishes that leave you unsatisfied? Prepare to be amazed by this mouthwatering Vegetarian Lentil Stew with Chipotle and Butternut Squash – a culinary masterpiece that combines smoky, spicy flavors with hearty, nutritious ingredients. This one-pot wonder is not just a meal; it's a flavor explosion that will transform your weeknight dinner from ordinary to extraordinary, proving that plant-based cooking can be incredibly exciting and delicious!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup lentils
- 1 medium butternut squash, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can diced tomatoes
- 2 cups vegetable broth
- 1 chipotle pepper in adobo sauce, minced
- 1 teaspoon cumin
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Prepare all ingredients by washing and chopping the butternut squash into 1-inch cubes, finely chopping the onion, mincing the garlic, and draining the canned tomatoes.
- Rinse the lentils thoroughly under cold water and set aside, removing any small stones or debris.
- Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add chopped onions and sauté until they become translucent and slightly golden, approximately 4-5 minutes.
- Add minced garlic and cook for an additional 30 seconds, stirring constantly to prevent burning.
- Incorporate the diced butternut squash and cook for 3-4 minutes, allowing the edges to slightly caramelize.
- Stir in the minced chipotle pepper, cumin, salt, and black pepper, coating the vegetables evenly with the spices.
- Pour in the vegetable broth and diced tomatoes, bringing the mixture to a gentle simmer.
- Add the rinsed lentils to the pot, stirring to combine all ingredients thoroughly.
- Reduce heat to low, cover the pot, and let the stew simmer for 35-40 minutes, stirring occasionally to prevent sticking.
- Check the lentils and squash for tenderness. The lentils should be soft but not mushy, and the squash should be easily pierced with a fork.
- Taste and adjust seasoning with additional salt, pepper, or chipotle as needed.
- Remove from heat and let the stew rest for 5-10 minutes to allow flavors to meld together.
- Serve hot in deep bowls, optionally garnishing with fresh cilantro or a dollop of Greek yogurt.
Tips
- Choose the Right Lentils: Use brown or green lentils for this recipe, as they hold their shape better during cooking and provide the perfect texture.
- Customize the Heat: Adjust the chipotle pepper to your spice tolerance. Start with half a pepper and add more if you want an extra kick.
- Enhance Flavor Depth: For an even richer taste, consider toasting the cumin in the pot for 30 seconds before adding other ingredients to release its full aromatic potential.
- Prevent Burning: Stir the stew occasionally and keep the heat low to prevent the lentils and squash from sticking to the bottom of the pot.
- Make It Ahead: This stew tastes even better the next day, so don't hesitate to make it in advance. The flavors will continue to develop and become more complex overnight.
- Storage Tip: Store leftovers in an airtight container in the refrigerator for up to 4-5 days. The stew reheats beautifully and makes for an excellent meal prep option.
- Optional Garnishes: Elevate your stew with fresh cilantro, a squeeze of lime, a dollop of Greek yogurt, or some toasted pumpkin seeds for added crunch.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 45g
Protein: 12g
Fat: 6g
Saturated Fat: 1g
Cholesterol: 0mg
