Butternut Squash and Lentil Stew

Prep/Total Time






205 kcal








4.6 g


Creamy, rich and packed with flavour. Impress your non-Vegan friends with this creation! Easy to make, nutritious and healthy!


  • 1 Medium Butternut Squash
  • 130g Dry Red Split Lentils
  • 640ml Vegan, Veggie Stock
  • 1 Large White Onion 
  • 4 Cloves Garlic
  • 1 Can (400g) Chopped Tomatoes
  • 1 Can (400g Coconut Milk)
  • 2 TSP Turmeric
  • 1 TSP Chilli Flakes
  • 1 TSP Cumin 
  • 1/4 TSP Cayenne pepper
  • 1/4 TSP Cinnamon
  • 2 TSP Apple Cider Vinegar
  • 2 TBSP Tomato Puree


  • Chop the Squash in half, lengthways. Leave the seeds inside. Place flesh down on a baking tray, roast for about 40 min at 200 C / 400F – until cooked through. Allow to cool slightly before removing seeds with a spoon and cutting into chunks. 
  • Chop up the Onion and mince the Garlic.
  • Sautee these in a hot pan with a little stock for around 10 minutes. 
  • Add all of the spices, salt and pepper and a dash more stock. Simmer for another few minutes. 
  • Turn down to a medium heat. 
  • Add the chopped, cooked Butternut Squash. 
  • Add 130g Lentils, chopped tomatoes and coconut milk. 
  • Add the Apple Cider Vinegar, and the remainder of the stock. 
  • Add the tomato puree, mix all ingredients. 
  • Cover the pan, and simmer for around 30 minutes. 
  • Options to serve with:  Rice or grains of your choice, pitta bread, a dollop of Vegan cream, Avocado, Coriander, Lemon wedges. 
  • Portion into 6, and keep in the fridge or freezer.

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