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Butternut squash and red lentil stew

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 back in September? 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

Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Main meal
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.

Butternut squash and red lentil stew - with plenty of vitamin C to help you fight off the winter cold!Here’s another winter warmer: Caribbean-style sweet potato stew!

Caribbean-style sweet potato stew

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Recipe Rating




Joanne

Saturday 14th of March 2020

Hi, would this work with tinned green lentils? I'm out of red ones :(

Becca @ Easy Cheesy Vegetarian

Tuesday 17th of March 2020

Absolutely! Obviously the end result will be slightly different, but I'm sure it will still be tasty :)

shekhar

Monday 7th of November 2016

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?

Becca @ Amuse Your Bouche

Friday 11th of November 2016

Hi Shekhar, I'm not too sure what you mean?

Marijke

Thursday 15th of October 2015

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)?

Becca @ Amuse Your Bouche

Friday 16th of October 2015

Hi Marijke, yep, you can just do it in a big pan on the hob instead :) Just fry up the veggies, then add the remaining ingredients and simmer it all until it looks ready.

Bec

Sunday 21st of June 2015

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!

Becca @ Amuse Your Bouche

Monday 22nd of June 2015

Thanks Bec! :D

Camilla @FabFood4All

Monday 15th of December 2014

Ooh I love lentils and this spicy and rich dish is right up my street;-)

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