Lentil and Butternut Squash Stew with Smoked Paprika

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A hearty one-pot meal featuring earthy lentils and sweet roasted squash, simmered in a savory broth with warming smoked paprika. This one-pot recipe (vegan), ready in about 60 minutes, pairs butternut squash, green lentils, chicken broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 45 min Serves 4 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Toss 2 cups diced butternut squash with 1 tbsp olive oil, 1/2 tsp smoked paprika, and a pinch of salt, then spread on a parchment-lined baking sheet. Roast for 20 minutes until tender and slightly caramelized.
  2. Step 2: Heat 1 tbsp olive oil in a large pot over medium heat. Add 1 diced onion and 2 diced carrots, sautéing for 5 minutes until softened. Add 3 minced garlic cloves and cook for 1 minute until fragrant.
  3. Step 3: Stir in 1 cup green lentils, 3 cups chicken broth, 1 can diced tomatoes, 1 tsp dried thyme, and the remaining 1 tsp smoked paprika. Bring to a simmer, then reduce heat to low and cover. Simmer for 25 minutes until lentils are tender.
  4. Step 4: Add the roasted butternut squash to the pot, stir gently, and heat through for 5 minutes. Taste and adjust salt if needed.

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