Squash Lentil Vegetable Stew

Hearty Squash, Root Vegetable, Green Lentil Stew

Another day another recipe.


Squash and root vegetables

  • Acorn Squash (Or any winter squash)
  • 2 Parsnips
  • 2 Turnips
  • 2 Beets
  • 4 Potatoes
  • 1 Sweet Potato / Yam
  • 1 Onions
  • 2 Garlic cloves at least
  • 1 to 2 Tbs Olive oil
  • Salt
  • Pepper
  • Parsley
  • 1 and 1/2 cup green lentils
  • 5 cups of water / broth – enough to cover and cook lentils.


Peel and chop the squash into 1/2 to 3/4 ” chunks.

Heat oil in large soup pot, chop and saute onions for a few minutes. Make sure to peel the parsnips and turnips.  Chop up the other vegetables into similar sized chunks and add them.  Add some pinches of salt and pepper. Add dried parsley. Stir and saute a few more minutes. Wash / add green lentils. Add Garlic! Stir and saute a minute or two more. Add broth / water until ingredients are covered. Bring soup to a boil, then lower heat back to medium and stir occasionally for about 30 to 40 minutes – until lentils are cooked and potatoes and veggies are to desired tenderness.


And for the last few minutes you could also add in some Kale, Collards, or other greens to make it a mega meal.


Squash Lentil Vegetable Stew


Leave a Reply

Your email address will not be published. Required fields are marked *