| Prep: 20 mins | Cook: 40 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 300 | 15g | 8g | 35g |
| sugars | fibre | protein | salt |
| 7g | 8g | 10g | 1g |
Why I Love British Butternut Squash and Lentil Stew with Coconut Milk
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When I first stumbled upon this delightful Butternut Squash and Lentil Stew with Coconut Milk, I was instantly transported back to the vibrant mix of flavors and textures that define the best of both Creole and French cuisines. This recipe, though British in origin, beautifully marries the earthy depth of lentils with the creamy sweetness of coconut milk, creating a sumptuous dish that’s perfect for any season.
The Comfort of Home
As a Louisiana native with French ancestry, I find immense joy in recipes that epitomize comfort and warmth. This stew does just that. The butternut squash provides a natural sweetness that is perfectly balanced by the zest of fresh ginger and garlic, while the lentils offer a hearty, satisfying texture. It’s a dish that feels like a cozy blanket on a chilly evening.
Inspiration from the Best
I must give a nod to the phenomenal Chef Yotam Ottolenghi, whose approaches to vegetable-based dishes have inspired many of my culinary creations. His ability to blend different spices and textures to create something uniquely flavorful influenced my decision to embrace the combination of cumin, coriander, and turmeric in this recipe.
If you’re familiar with Indian Dal or Moroccan Harira, you’ll find this Butternut Squash and Lentil Stew with Coconut Milk bears a resemblance in its use of spices and legumes. Though each dish stands distinct in its cultural context, they all share a comforting, rich heartiness that warms you from the inside out.
This dish pairs wonderfully with a side of freshly baked naan or even a simple, crusty French baguette. It would also complement a light, refreshing salad featuring citrus or pomegranate seeds to contrast the stew’s rich, savory profile.
Try it for your next dinner and let the layers of flavor transport you to a place where comfort food meets culinary elegance.
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What You’ll Need
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 medium butternut squash, peeled and diced (about 4 cups)
- 1 1/2 cups red lentils, rinsed and drained
- 1 (14-ounce) can diced tomatoes
- 1 (14-ounce) can coconut milk
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground paprika
- Salt and pepper to taste
- 2 cups fresh spinach, chopped
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
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Method
Step One
Heat the olive oil in a large pot over medium heat. Add the finely chopped onion and sauté for about 5 minutes, until softened and translucent.
Step Two
Add the minced garlic and fresh ginger to the pot and sauté for another 1-2 minutes, until fragrant.
Step Three
Stir in the diced butternut squash and cook for about 5 minutes, stirring occasionally, until it begins to soften.
Step Four
Add the red lentils, diced tomatoes, coconut milk, and vegetable broth to the pot. Stir well to combine.
Step Five
Season the mixture with ground cumin, ground coriander, ground turmeric, ground paprika, salt, and pepper. Bring the stew to a boil.
Step Six
Once boiling, reduce the heat to low and let the stew simmer for 25-30 minutes, or until the lentils and butternut squash are tender.
Step Seven
Stir in the chopped spinach and let it wilt for about 2-3 minutes.
Step Eight
Add the juice of 1 lime and stir well to combine. Adjust seasoning with additional salt and pepper as needed.
Step Nine
Serve the stew hot, garnished with freshly chopped cilantro. Enjoy!
