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Dinner recipe · from the recipe book

Butternut Lentil Stew with Kale

A hearty, gently spiced stew of tender lentils, sweet butternut squash and silky kale in a smoky tomato broth.

Butternut Lentil Stew with Kale

Ingredients

  • 1½ cups300 gBrown or green lentils, dryrinsed and picked over
  • 2 tbsp27 gOlive oil
  • 1½ medium160 gYellow oniondiced
  • 3 medium180 gCarrotsdiced
  • 2 stalks80 gCelerydiced
  • 4 cloves12 gGarlicminced
  • 2 tbsp32 gTomato paste
  • 2 tsp4 gGround cumin
  • 1¾ tsp4 gPaprika (sweet or smoked)smoked
  • 1 tsp1 gDried thyme
  • ¼ tsp0.5 gGround cinnamon
  • 4 cups cubed560 gButternut squash, peeledcut into 3/4-inch cubes
  • 14 oz400 gDiced tomatoes, canned
  • 6 cups1,400 gWater
  • 5¾ cups chopped120 gKalestems removed, chopped
  • 1⅛ tsp7 gSalt
  • ½ tsp1 gBlack pepper
  • 1 tbsp15 gApple cider vinegar

Steps

  1. Heat the olive oil in a large pot over medium heat. Add the onion, carrot and celery and cook, stirring, until soft, about 8 minutes.
  2. Add the garlic, tomato paste, cumin, smoked paprika, thyme and cinnamon and stir for 1 minute until fragrant.
  3. Add the lentils, butternut, tomatoes with their juice, water and salt. Bring to a boil, then lower to a simmer.
  4. Cover partly and simmer, stirring now and then, until the lentils and squash are tender, 30 to 35 minutes. Add a splash more water if it gets too thick.
  5. Stir in the kale and simmer until wilted and tender, about 5 minutes.
  6. Stir in the cider vinegar and black pepper, adjust the seasoning, and ladle into bowls.

Allergens: none of the nine major allergens in the ingredients as written.

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Saved in the Every Helping recipe book on October 19, 2026.

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