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–+ servings

Butternut Squash Lentil Stew

Nutritious comfort food
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Prep Time 20 minutes
Cook Time 40 minutes
Servings: 6
Course: Main Course
Ingredients Equipment Method Notes

Ingredients
  

  • 8 cups vegetable broth
  • 2 medium yellow onions chopped
  • 4 cloves garlic minced
  • 1 tsp dried thyme
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 4 medium carrots peeled & chopped
  • 8 cups butternut squash peeled & cut into small cubes
  • 250 grams dry green lentils
  • 1 tbsp olive oil omit if following phase 2 Metabolic Balance

Equipment

  • 1 soup pot or dutch oven

Method
 

  1. Add olive oil (or a splash of the broth) to a large pot with the onions and garlic. Cook over medium heat for 5 minutes or until the onions have softened.
  2. Add thyme, salt, pepper and more broth. Cook for another minute.
  3. Add carrots, butternut squash, and lentils. Stir to combine with onions, garlic and seasonings.
  4. Add the remaining broth and bring to a gentle boil.
  5. Cover with a lid and continue to cook for 20 minutes, stirring occasionally.
  6. Remove the lid and continue to cook for an additional 10 to 15 minutes. Stir often until the stew has reached desired thickness.
  7. Remove from heat and enjoy.

Notes

Refrigerate leftovers in an airtight container for up to four days or freeze for up to 3 months. Reheat with additional broth if necessary.
You can always add more vegetables. Try celery, mushrooms, kale or peas.
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