Butternut squash and red lentil stew

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Butternut squash and red lentil stew - with plenty of vitamin C to help you fight off the winter cold!
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Are you feeling a bit worse for wear this winter? I seem to get a cold without fail every year, and just generally feel a bit rotten for months on end. As if the cold, wet weather and dark mornings weren’t enough, mother nature consistently decides that this time of year should also involve a runny nose and a constant earache.

Luckily, this butternut squash and lentil stew is just the thing to nurse me back to good health, and it almost makes the month-long cold worth it. I crammed it full of all my favourite orange vegetables (butternut squash, carrots, orange peppers), so it gives a nice big boost of vitamin C to help fight off any lurgy.

Butternut squash and red lentil stew - with plenty of vitamin C to help you fight off the winter cold!

Remember the magical REDMOND multicooker that I showed you when I made my cheesy Mexican potatoes? I used it again to make this butternut squash and red lentil stew. It made the recipe really low effort.

To begin with, you just throw everything in on the ‘fry’ setting. You can close the lid and go away for a while, just stirring every few minutes – it definitely takes less supervision than frying on the hob.

Then once the veg are fairly soft, add the liquid and the lentils, and simmer on the ‘stew’ setting for an hour or so. Again, it’s very low maintenance – you can stir it every now and then, but because the multicooker is automatically programmed to the correct level of heat, you don’t need to worry about it boiling too madly.

Butternut squash and red lentil stew - made easy in the Redmond multicooker!

PS: this multicooker is also ridiculously easy to clean. The pot is magically non-stick, and everything just wipes straight off! If you’d like to try the multicooker yourself, you can get your own here. You can also check out their app, Cook with REDMOND, for more recipe ideas.

Butternut squash and red lentil stew - made easy in the Redmond multicooker!

Red lentils are super hearty, so a bowlful of this red lentil stew is plenty on its own. Alternatively, you could serve a slightly smaller portion alongside some rice, a big chunk of bread, or my favourite winter comfort food – creamy mashed potato! They do say ‘feed a cold’, so that’s your excuse to pile your mash high, and don’t forget a nice big heap of red lentil stew.

Butternut squash and red lentil stew - with plenty of vitamin C to help you fight off the winter cold!

Butternut squash and red lentil stew

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5 from 2 votes
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Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 3
Calories:
Author: Becca Heyes

Ingredients

  • 450 g butternut squash half a large squash, peeled and diced
  • 1 onion halved then sliced
  • 3 cloves garlic minced
  • 1 large carrot diced
  • 1 orange pepper diced
  • 1 tbsp oil
  • 200 g red lentils
  • 350 ml vegetable stock
  • 400 g tin chopped tomatoes
  • 50 ml red wine
  • 2 tsp smoked paprika
  • leaves A couple of sprigs of fresh thyme only
  • Black pepper

Instructions

  • Add the butternut squash, onion, garlic, carrot and pepper to the multicooker, along with the oil. Select the ‘fry’ setting, and cook for 10 minutes, stirring occasionally.
  • When the vegetables are fairly soft, add the red lentils, stock, chopped tomatoes, wine, and paprika. Select the ‘stew’ setting, and cook for around 1 hour, or until the lentils are completely soft (or if you’re in a rush, you can use the ‘boil’ setting to cook the chilli more quickly). Add the fresh thyme and plenty of black pepper, and serve hot.

Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.

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18 Comments

  1. I’ve cooked this on stovetop and it was delicious and it freezes well, I’m wondering if you or anyone has pressure cooked this in an instant pot and if so do I need to adjust the liquid amount and how long do I pressure cook ot for. Hoping someone has some advice as I’d love to try it in my new instant pot.5 stars

  2. hELLO.

    I too tried boiling lentils in redmond 4500 E. But water always comes out of the cooker off the steam when you boil it. Is it better to stew than boil?

  3. this looks great, but I don’t have a multi-cooker. Any suggestions on how best to do this on a stove top (or other method)?

  4. Mmmm. Yum. We made this tonight (it’s a cold Winter’s day here down under) and it hit the spot. Really good. Definitely making again!

  5. This is exactly the kind of hearty stew I want to eat all winter! So delicious and warming. And we have roughly a million (ok, seven) winter squash on the counter right now, so you know I am looking for ways to eat them up. Yay!

  6. I will be making this in a regular pot for myself as darling hubby refuses to eat anything that is not an “Irish” dinner.
    Meat, chicken, fish served with vegetables and fluffy potatoes. I’ll try anything (bar tripe). Question will the stew freeze?
    Sorry to be a nuisance. Thank you Deirdre