• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Spoonful of Plants logo

Plant-Based Cooking

  • Recipes
    • Juices & Smoothies
    • Breakfast & Brunch
    • Main Course
    • Sandwiches
    • Pasta, Noodles & Grains
    • Sides
    • Salads
    • Soups & Stews
    • Snacks
    • Desserts
    • Drinks
  • About
  • Nutrition
  • Food Photography
    • First Bite Photography
    • View Gallery
    • About
  • Contact
menu icon
go to homepage
search icon
Homepage link
  • Recipes
    • Juices & Smoothies
    • Breakfast & Brunch
    • Main Course
    • Sandwiches
    • Pasta, Noodles & Grains
    • Sides
    • Salads
    • Soups & Stews
    • Snacks
    • Desserts
    • Drinks
  • About
  • Nutrition
  • Food Photography
    • First Bite Photography
    • View Gallery
    • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home > Soups & Stews

    By Spoonful of Plants 1 Comment

    Autumn Squash, Mushroom and Lentil Stew

    Jump to Recipe Pin Recipe Print Recipe

    This time of year the internet is flooded with recipes for delicious stews that warm the heart and soul. I stumbled across a few recipes that looked delicious but all of them were meat-based (technically, that is what a stew is... meat and vegetables).  So I went on a mission this week to develop a vegetarian version just as warm, comforting, earthy and satisfying as those meaty stews.  My delicious version is so simple it can easily be thrown together on a busy weeknight!

    I knew the recipe needed to have mushrooms.  That would help give it that rich, earthy (umami) flavor that makes a stew so rich.  I settled on using a trio of my favorite 'shrooms...portobello, shiitake and oyster.  I think it's important to use a variety here, especially if you can get your hands on some wild mushrooms, since they are in season and are much more flavorful.

    I also knew I wanted butternut squash (or some sort of autumnal squash) instead of plain old white potatoes in my recipe.  The orange color and perfect sweetness of the vegetable adds such brightness and balance to an otherwise blah-looking dish, although you could substitute sweet potatoes as well!  You can often find pre-cut butternut squash at the market and that cuts down on prep time!

    Lastly, the lentils!  They cook right in the same pot, lending the perfect texture and flavor.  Even meat lovers will be swooning!  Aside from it's amazing flavor, the stew packs a serious nutritional punch (packed with iron, vitamin C, B vitamins, fiber, antioxidants and other important minerals) making it the perfect feel good food!

     

    Autumn Squash, Mushroom and Lentil Stew

    Donna Castellano MS, RDN
    Pinterest Twitter Facebook Email
    Cook Time 30 mins
    Total Time 30 mins
    Servings 4

    Ingredients
      

    • 2 tablespoon extra virgin olive oil
    • 1 onion chopped
    • 1 carrot peeled and chopped
    • 1 celery stalk chopped
    • 2 cloves garlic minced
    • ½ lb. or about 1 ½ cups butternut squash cut into about inch small cubes
    • 4 oz. mushroom blend rec portobello, oyster, shiitake sliced
    • 1 cup green lentils rinsed of any debris
    • 4 cups low sodium vegetable broth
    • 1 handful freshly chopped parsley
    • 2 bay leaves
    • coarse salt
    • pepper
    • freshly grated parmigiano reggiano cheese

    Instructions
     

    • In a medium sized soup pot, heat olive oil on medium high heat.
    • Add onion, carrots, celery, garlic and pinch of salt and saute for about 5-6 minutes until vegetables begins to soften.
    • Add in the mushrooms and saute another 2 minutes.
    • Add in the butternut squash and saute another 2-3 minutes.
    • Add in the broth, lentils and bay leaves and bring to a boil.
    • Lower heat and simmer about 25-30 minutes until lentils and butternut squash have cooked and softened (but not turned to mush).
    • Add in chopped parsley and stir.
    • Season to taste with salt and pepper.
    • Serve with freshly grated parmesan cheese *optional (if vegan omit)
    Tried this recipe?Mention @spoonfulofplants or tag #spoonfulofplants!

     

    « Spiralized Apple and Quinoa Salad with Fig Shallot Dressing
    Vegan Cauliflower and Sweet Potato Curry »

    Reader Interactions

    Leave a Reply Cancel reply

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

    Recipe Rating




    Primary Sidebar

    Donna-Castellano-Vegetarian-Food-Blogger

    Welcome, I’m Donna!

    Creator of Spoonful of Plants

    Thanks for visiting! I love to share delicious and easy to prepare meals where plant-based ingredients are the star of the show!

    Read More

    First Bite Photography

    Photography & Styling

    Let's work together!  I offer food styling and photography services for local restaurants, food brands and magazines!

    Read More

    Foodelia Food Photography Award
    Thrive Magazine Logo

    Featured in Thrive Magazine

    Subscribe

    Sign-up to receive the latest recipes, menus, bonus nutrition tips and more!
    Loading

    Search

    Categories

    Archives

    Connect With Me

    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    Footer

    this MUST be here to force the footer to display.
    DO NOT REMOVE!!
    it is hidden via Simple CSS

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    Spoonful of Plants: Plant-based cooking
    • Recipes
    • About
    • Nutrition
    • Food Photography
    • Contact

    DISCLAIMER
    The information on this blog is for general nutrition education purposes and is not intended to treat specific individual medical and nutritional needs.

    TERMS, CONDITIONS & PRIVACY

    Copyright © 2023 by Spoonful of Plants. All rights reserved.