One-Pot Butternut Squash and Lentil Stew

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-11 · Updated 2026-04-11

A deeply savory stew featuring sweet roasted squash and earthy lentils simmered in herb-infused broth with a hint of smokiness. This general-inspired one pot (vegetarian) ready in about 45 minutes pairs butternut squash, brown lentils, large onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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

• 1.5 lbs butternut squash
• 1 cup brown lentils
• 1 large onion
• 2 cloves garlic
• 4 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• 1 tbsp olive oil
• 1 tsp dried thyme
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh spinach

Instructions

1. Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add 1 large diced onion and cook for 5 minutes until translucent, stirring occasionally.
2. Step 2: Add 2 minced garlic cloves and cook for 1 minute until fragrant, stirring constantly to prevent burning.
3. Step 3: Stir in 1.5 lbs diced butternut squash, 1 cup rinsed brown lentils, 1 tsp dried thyme, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 1 minute to toast the spices.
4. Step 4: Pour in 4 cups vegetable broth and 1 can (14 oz) diced tomatoes, stirring to combine. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 25 minutes until squash is tender.
5. Step 5: Stir in 1/4 cup chopped fresh spinach and cook for 2 minutes until wilted. Adjust seasoning with salt and pepper if needed.