Lentil and Butternut Squash Stew with Smoked Paprika
A hearty one-pot meal featuring earthy lentils and sweet roasted squash, simmered in a savory broth with warming smoked paprika. This vegetarian-inspired one pot (vegan) ready in about 60 minutes pairs diced 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.
Ingredients
- 2 cups diced butternut squash
- 1 cup green lentils
- 3 cups chicken broth
- 1 can (14 oz) diced tomatoes
- 1 1/2 tsp smoked paprika
- 2 tbsp olive oil
- 1 medium, diced onion
- 2 medium, diced carrot
- 3 cloves, minced garlic
- 1 tsp dried thyme
Instructions
- 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.
- 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.
- 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.
- Step 4: Add the roasted butternut squash to the pot, stir gently, and heat through for 5 minutes. Taste and adjust salt if needed.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lentil and Butternut Squash Stew with Smoked Paprika take to make?
Total time is about 60 minutes (15 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Lentil and Butternut Squash Stew with Smoked Paprika?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep diced butternut squash from drying out.
Can I substitute ingredients in Lentil and Butternut Squash Stew with Smoked Paprika?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Lentil and Butternut Squash Stew with Smoked Paprika for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Lentil and Butternut Squash Stew with Smoked Paprika vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Made with what I had on hand and it still came out great.
- ★★★★★
Added some red pepper flakes for heat — highly recommend.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
