Butternut Squash Red Lentil Stew

A warm, fragrant, and hearty stew featuring butternut squash, sweet potatoes, red lentils, and vegetables.

Do you ever just want some stew?

Sometimes, I want a nice warm bowl of stew. Scratch that. Sometimes I need a nice warm bowl of stew. Something hearty and satisfying – preferably with some type of potatoes and lots of colorful vegetables. I can’t tell you how many times nothing else can satisfy my need for a nice warm bowl of thick soup. Something that’ll stick to my bones, as they say.

This Butternut Squash Red Lentil Stew is that kind of bowl – I consider it a satisfying bowl of comfort. It’s like having a nice warm blanket wrapped around me, giving me a tender and reassuring hug. The heartiness comes from the stew vegetables and red lentils; and the butternut squash and sweet potatoes create the desired satisfying comfort.

This stew boasts lots of vibrant fall colors, nutrient-dense fiber, and plant-powered protein. To be honest, it’s pretty standard stew fare up to this point. And I gladly welcome it with my trusty spoon and toasted bread.

But then, that endearing heartiness and comfort intertwines and mingles with some fragrant ras el hanout, a signature spice blend from Morocco that means “top shelf” or “head of the shop” in Arabic, depending on the translation. It’s an aromatic signature blend containing as many as 50 individual herbs and spices. Reportedly, North African spice dealers mixed together the best of their spices – the result is ras el hanout. It’s warm and fragrant and spicy and so alluring.

Ras el hanout is used in Moroccan dishes much like garam masala is used in Indian cuisine. You don’t need much – it adds incredible depth, intriguing flavor, and aromatic fragrance that is unmatched. This stew would not be the same without it.

I purchased my ras el hanout from the Little Spice Company on Amazon, though you can make it yourself. It’s prepared a variety of ways using a myriad of spices and herbs, depending on who is making it and what they want to use. I’ve included a very simple eight-ingredient recipe from epicurious in the Notes section below.

But if you want to create a more authentic and robust version, check out The Spruce Eats. Whatever you choose, you’re in for a special treat. Ras el hanout gives this stew an unmatched exotic warmth that will beg for a second bowl. Trust me.

This Butternut Squash Red Lentil Stew is perfect for cooler weather, when the leaves start turning and the sun sets before dinner. It’s just a bowl of warm comfort. And it smells and tastes incredible!

I hope you enjoy this stew as much as we do.  Please leave a comment, rate it, and tag a picture #pebblesandtoast on Instagram! I’d love to see your results.

Enjoy!!

Ingredients

• 1/2 butternut squash, chopped (4 cups)
• 1 yellow bell pepper, chopped
• 1 red bell pepper, chopped
• 2-3 sweet potatoes, peeled and chopped (4 cups)
• 1 carrot, chopped
• 2 small onions, chopped
• 2 celery stalks, chopped
• 4 cloves of garlic, minced (2 Tbsp)
• 1 jalapeno, minced
• 4 cups vegetable broth
• 1 cup red lentils
• 1 lime, juiced
• 1/2 cup cilantro, chopped
• 2 green onions, chopped

• 1 Tbsp ras el hanout*
• 1 tsp coriander
• 1 Tbsp cumin
• 1 Tbsp smoked paprika

Instant Pot Instructions

1. Using the sauté function on your Instant Pot or pressure cooker, sauté the onions, bell peppers, celery, carrot, garlic, and jalapeño until translucent (4-6 minutes).
2. Add the sweet potato, butternut squash, seasonings, lentils, and broth.
3. Place the lid on and secure it with the sealing knob to sealing.
4. Set it on High Pressure for 7 minutes; then allow it to naturally release pressure, about 10-15 minutes.
5. Remove the lid and gently fold in the juice of one lime and half of the chopped cilantro. The more you stir, the more the butternut squash and sweet potato break down to create a hearty thick stew, which is fine by me. Stir less if you want your squash and potatoes to remain intact.
6. Garnish with additional chopped cilantro and sliced green onions sprinkled on top, if desired.

Notes

Ras el hanout translated means “top shelf.” It’s an aromatic signature blend containing as many as 50 individual herbs and spices. I purchased mine from the Little Spice Company on Amazon; but you can make a vibrant, earthy mix of eight spices by combining 1 tsp cumin, 1 tsp ginger, ¾ tsp black pepper, ½ tsp cinnamon, ½ tsp ground coriander, ½ tsp allspice, ½ tsp cayenne, and ¼ tsp ground cloves. It makes three tablespoons. (epicurious)

Ras el hanout is also featured in my Sweet Potato Lentil Stew, a similar but different experience.