Tunisian-Spiced Squash & Red Lentil Stew
Warm cumin and paprika make seasonal butternut squash and red lentils into a satisfying Tunisian-inspired stew in under an hour.
- Total time: 45 min
- Servings: 2 servings
- Estimated total cost: $7
- Calories per serving: 450 cal
- Stovetop
Ingredients
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Organic red lentils3/4 cup dry $3.99
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Organic butternut squash1 pound $1.66
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Yellow onion1/2 medium $1.49
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Organic garlic2 cloves $2.69
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Roma tomatoes2 medium $2.89
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Italian parsley2 tablespoons chopped $1.49
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Lemon1/2 lemon $0.89
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Olive oil1 tablespoon
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Ground cumin1 teaspoon
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Sweet paprika1 teaspoon
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Crushed red pepper flakes1/4 teaspoon
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Morton kosher salt1 3/4 teaspoons, divided
Instructions
Swipe a step aside or click its number when it’s done.
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Peel, seed, and cut 1 pound butternut squash into 3/4-inch cubes. Toss with 3/4 teaspoon Morton kosher salt.
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Dice 1/2 medium yellow onion and 2 medium Roma tomatoes; mince 2 garlic cloves. Chop 2 tablespoons parsley and squeeze 1/2 lemon for about 1 tablespoon juice, keeping them separate.
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Rinse 3/4 cup dry red lentils in a sieve and drain.
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Heat 1 tablespoon olive oil in a medium pot over medium heat. Cook the onion for 4 minutes, stirring occasionally; add the garlic and cook for 30 seconds.
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Add the tomatoes, 1 teaspoon ground cumin, 1 teaspoon sweet paprika, and 1/4 teaspoon crushed red pepper flakes. Stir and cook for 2 minutes.
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Add the seasoned squash, rinsed lentils, 3 cups water, and 1 teaspoon Morton kosher salt. Bring to a simmer, then cook uncovered for 22–25 minutes, stirring occasionally, until the squash is tender and the lentils have thickened the stew.
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Stir in the lemon juice. Ladle into two bowls and scatter the parsley over each.
Want more detail? See the temperature guide.
Drink pairing: An off-dry Riesling balances the mild chili heat and bright lemon.