Lentil and butternut squash stew

Lentil and butternut squash stew

Total Time
5 hr 10 min
10 min
5 hr
Pardina lentils from Spain are sometimes labeled Spanish brown lentils. They have a distinctive nutty flavor, creamy texture, and hold their shape well in the slow cooker. Look for them in supermarkets or specialty foods stores. Other types of lentils will work well, too—so use whatever you can easily find—but just note that the texture of your stew may change. Red lentils, for instance, tend to fall apart yielding a thicker, creamier soup base. Save time by buying pre-cut butternut squash.


Uncooked butternut squash

20 oz, peeled and seeded, cut into 1-in chunks


5 medium, halved lengthwise and thinly sliced

Low sodium vegetable broth

1¾ cup(s), warmed

Dry lentils

¾ cup(s), Pardina, French green (lentils de puy), or brown, picked over, rinsed, and drained

Uncooked onion

1 medium

Red wine vinegar

3 Tbsp

Table salt

¾ tsp

Black pepper

¼ tsp

Bay leaf

1 leaf/leaves


½ cup(s), chopped

Fresh mint leaves

cup(s), chopped


  1. Combine squash, carrots, broth, lentils, onion, vinegar, salt, pepper, and bay leaf in 5- or 6-quart slow cooker. Cover and cook until vegetables and lentils are tender, 4–5 hours on high or 8–9 hours on low.
  2. Discard bay leaf. Stir in cilantro and mint just. Ladle stew evenly into 4 bowls.
  3. Serving size: 1 3/4 cups