Spend less time in the kitchen with no prep meals | Plant Based Oil Free
When it comes to making your own healthy food each day, some days you just need to cut corners and make it easy for yourself. That is why this tasty no-chop, plant-based, and salt, oil, and sugar free Lentil Squash Stew is so amazing! Truly nothing beats a one pot meal that requires you to simply toss everything in and heat it up!
You won’t even believe how flavorful this soup is without all the added junk like oil or salt. Everytime we make this soup we are reminded of how wonderful it can really be to naturally flavor your dishes with whole foods! If you love this recipe, you can also find it in our YouTube Favorites Vol. 1 Cookbook because we have made a video on this recipe before, but Dillon kinda forgot to turn his mic on... Now, put those cutting boards away and let’s get to making some soup!
Before we begin, we want to remind you to use this recipe to get creative and modify it to your own liking! We are going to need a large dutch oven or soup pot out and ready for this recipe. First, pour the lentils into the pot–green, brown, or black lentils work great for this recipe. A way to make this recipe a 10 minute meal is to use the no-salt added canned lentils that are already cooked. We recommend the West Brae brand for canned lentils.
Next, we are going to add in the frozen cubed butternut squash. If you cannot find it frozen, you can always use fresh. Along with that, we are going to toss in the frozen spinach. Any frozen spinach or greens will do for this recipe! You could even use a couple handfuls of fresh greens too. Then, add in the chopped onion. We used the dehydrated chopped onion, but you can always opt for fresh or frozen.
Now, we will toss in the tomato paste. We love that this recipe uses an entire 6 ounce can of tomato paste, so you don’t have to worry about having to save it or use it in another recipe. Add the garlic to the pot as well. You can use garlic powder like we did, fresh minced garlic, or the jarred minced garlic.
It is time to spice this stew up! There are so many options when it comes to the flavor of this stew, so think of it as a blank canvas. We decided to make a homemade berbere spice blend this time that included paprika, chili powder, ground ginger, ground fenugreek, cardamom, cumin, coriander, and ground cloves. You can make this recipe faster by using any Well Your World salt-free spice blends like Voodoo Cajun Seasoning Blend, Galaxy Dust, or Zesty Seasoning Blend. Change the recipe up every time you make it!
Let’s go over to the stove and get to cooking! Add the liquid to the pot and give it a nice big stir. Depending on what you have on hand or prefer, you can use veggie broth or water. We opted to use water this time. You can always add more liquid as the lentils cook depending if you want it more of a stew (like us) or soup. Keep in mind if you are using canned lentils you will need less water than if you use dry lentils.
Crank the heat on the stove to high and bring it up to a boil, the heat to medium, and allow to simmer for about 20-30 minutes. Make sure to keep an eye on the pot during this time, giving it a stir once in a while and adding liquid when necessary. Once the lentils are cooked through, you are done! Simply serve and enjoy!
That is all for this simple, warming, and versatile Lentil Squash Stew! We hope this recipe helps on those chilly winter days. Remember that this recipe can also be found with dozens of other amazing, plant-based, and sos-free recipes in our YouTube Favorites Vol. 1 Cookbook! Grab a copy today!
We would love to see your spin on this recipe, so make sure to share your unique stew in our Facebook Community or tag us on Instagram!
Lentil Squash Stew
Use this recipe as a blank canvas and add your favorite flavors!
- 3 cups green lentils
- 2 10-12 oz. bags chopped frozen butternut squash
- 1 1 lb. bag frozen chopped spinach
- ½ cup dehydrated onion
- 1 6 oz. can tomato paste
- 12 cups water or veggie broth
- Berbere Spice Blend
- 2 teaspoons paprika
- 1-2 teaspoons chili pepper
- 2 teaspoons coriander
- 2 teaspoons ground ginger
- 2 teaspoons ground cumin
- 2 teaspoons garlic powder
- 1 teaspoon ground fenugreek
- ½ teaspoon ground cardamom
- ⅛ teaspoon ground clove
- 4 tablespoons Berbere or favorite spice blend
Add all of the ingredients to a large stock pot and bring to a boil. Reduce heat to medium and simmer for 20-30 minutes, stirring occasionally.
For a super fast version try this with canned lentils and a few tablespoons of your favorite Well Your World spice blend like Voodoo, Calypso, Zesty, etc. I love to change it up every time!