Creamy Red Lentil Butternut Squash Dinner
A hearty vegan dish featuring red lentils and butternut squash, perfect for a comforting meal.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 1 lb butternut squash, peeled and diced
- 1.5 cups red lentils, rinsed
- 4 cups vegetable broth
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 2 tsp ground cumin
- 1 tsp cinnamon
- 1 can coconut milk full fat for creaminess
- 4 oz spinach, fresh
- 1 tbsp olive oil
- 1 tsp salt
- to taste black pepper
Instructions
Preparation Steps
- Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
- Stir in garlic, cumin, and cinnamon. Cook for another minute until fragrant.
- Add diced butternut squash and vegetable broth. Bring the mixture to a boil, then reduce the heat and simmer for 15 minutes.
- Once the squash is tender, add rinsed lentils and coconut milk. Simmer for an additional 10 minutes until the lentils are cooked.
- Fold in the fresh spinach and season with salt and pepper. Cook just a minute until the spinach wilts.
- Serve hot, optionally garnished with fresh herbs or a squeeze of lime.
Notes
This dish pairs well with brown rice or quinoa for added texture. For extra flavor, consider adding a squeeze of lime juice just before serving.