Vegan red lentil squash stew. Chunky lentil based stew packed with squash, spinach, carrots, and topped with pepitas.
If you haven’t noticed yet, winter squash is one of my most favorite vegetables. I could eat it every day during the winter (I kinda do) and in many different ways. I actually made this red lentil squash stew probably a month ago and I was going through my notebook today and came across some notes scribbled down with ingredients and measurements. I found the photos I took and wondered why I never posted this… hmmm, I need to get more organized! Well, here it is…
I used butternut squash for this recipe, but if kabocha squash had been available I probably would prefer that. Any winter squash will work though. The greens can also be substituted. I happened to have spinach on hand so I used that. Kale, chard, or collard green would work too.
- 1 pound spinach, washed
- 1 pound kabocha squash, or any winter squash you prefer
- 1 large onion, diced
- 2 carrots, peeled and diced
- 3 garlic cloves, minced
- 2 tablespoon olive oil
- 3 tablespoons dried mushroom powder (optional) see note
- 48 ounces vegetable stock
- 1/2 cup dried red lentils
- 1 teaspoon dried thyme
- 2 teaspoons paprika
- 1/4 teaspoons red pepper flakes
- Kosher salt and cracked pepper to taste
- 2 Tablespoons raw pepitas
- Preheat oven to 425°F.
- Peel and cut the squash into cubes. Toss with 1 Tablespoon olive, salt, and pepper and roast in the oven for 45 minutes or until done.
- In a soup pot, heat the other Tablespoon of olive oil over medium-high heat. Add the onions and carrots and cook until the onions are soft, about 4-5 minutes. Add the garlic and cook for an additional minute.
- Add the vegetable stock, red lentils, thyme, paprika, red pepper flakes, and dried mushroom powder (if using). Bring to a boil and then reduce heat to a simmer. Simmer for 45 minutes or until lentils are tender.
- Turn off the heat. Add the spinach, and squash and stir. Taste and adjust seasoning. Sprinkle each bowl with raw pepitas before serving.