Vegan Red Lentil Squash Stew
Vegan red lentil squash stew. Chunky lentil based stew packed with squash, spinach, carrots, and topped with pepitas.
Prep Time10 minutes mins
Cook Time45 minutes mins
Total Time55 minutes mins
Course: Soups
Keyword: red lentil stew
Servings: 6 people
Calories: 209kcal
Author: Kevin
- 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.
Calories: 209kcal | Carbohydrates: 31g | Protein: 9g | Fat: 7g | Saturated Fat: 1g | Sodium: 989mg | Potassium: 1083mg | Fiber: 9g | Sugar: 6g | Vitamin A: 12355IU | Vitamin C: 34.5mg | Calcium: 121mg | Iron: 4.5mg