Lentil and Butternut Squash Stew with Smoked Paprika

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-13 · Updated 2026-04-13

A hearty one-pot meal featuring earthy lentils and sweet roasted squash, simmered in a savory broth with warming smoked paprika. This 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

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.