Lentils and Roasted Tomato Stew

This Lentils and Butternut Squash Soup is a filling, comforting, healthy, and simple soup that can be made in less than 30 minutes!! Made with Beluga and Red Lentil Stew, roasted tomatoes, and butternut squash.

Easy Lentils and Butternut Squash Soup Recipe Highlights

Since we’re approaching the weekend – and it seems like it’s going to be a cold one – I’ve got a fabulous recipe for you: Lentils and Butternut Squash Soup!

You might agree with me that there’s nothing more comforting than a bowl of lentils, especially on a cold or rainy day. The beauty of this stew is also how simple it is.

There are a lot of flavors and a lot of nutrition in a simple pot of lentil stew. Lentils are low in fat and high in protein and fiber. But they have the added advantage; unlike other legumes, they cook very quickly. This makes them perfect for a quick and delicious weeknight dinner.

I love all the different spices in this soup! This combination is a keeper. They made my lentils taste better, smell better, and without a doubt, I impressed my family with the new twist.

So next time you find yourself in need of an inexpensive and satisfying meal, I invite you to try this simple recipe that the whole family will love.

Ingredients You’ll Need, Substitutions & Notes

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

• Oil: You can use olive oil, canola, or any oil of your preference.
• Veggies: You’ll need onion, garlic, mini sweet peppers, and butternut squash.
• Canned Tomatoes: I used Hunt’s® fire-roasted tomatoes.
• Lentils: You’ll need beluga black lentils and split red lentils. These black lentils are called beluga because of their resemblance to caviar. They have a warm, nutty flavor and keep their shape even during prolonged cooking. On the other hand, the red lentils, also called red ‘split’ lentils, are the sweetest of the lentils – to my mind, at least! They lose their firm texture while cooking, becoming a bit mushy. You can find beluga lentils at specialty gourmet stores, like Whole Foods, or here.
• Chicken broth: Homemade or store-bought. I recommend using low-sodium broth. For a vegetarian version, use vegetable broth.
• Spices & Seasonings: You’ll need ground cumin, dry oregano, smoked paprika, turmeric, bay leaf, salt, and black pepper.
• Cilantro: This is for garnishing, so it’s optional. You can use fresh parsley if you prefer.

How to Make Lentils and Butternut Squash Soup Step by Step

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

1. Sauté the Veggies

   Heat the olive oil in a large saucepan over medium-high heat. Add the onions, garlic, and peppers. Cook for 3-5 minutes or until soft. Add tomatoes and cook for 3 more minutes.

2. Add Lentils & The Rest of The Ingredients

   Stir in the uncooked lentils and the chicken stock. Then, add all the spices, bay leaf, salt, and pepper; mix well to incorporate.

3. Simmer

   Bring to a boil, then add butternut squash. Reduce heat to medium-low and simmer, uncovered, for 30 minutes or until lentils are tender. Remove from the heat and sprinkle with fresh cilantro if using. Serve and enjoy!

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Storing & Freezing Instructions

Store Lentil Soup in the refrigerator for up to 5 days. It also freezes 100% perfectly for 3 months. Reheat in the microwave or in a pot over the stovetop.

Make-Ahead. You can make this soup up to 2 days ahead of time. When ready to serve, simply reheat on the stovetop in a pot.

More Recipes You’ll Love!

Recipe Card 📖

Lentils and Butternut Squash Soup

Oriana Romero

Lentils and Roasted Tomato Stew – A filling, comforting, healthy, and simply perfect Beluga and Red Lentil Stew with Roasted Tomatoes and Butternut Squash, that can be made in less than 30 minutes!!

Prep Time 10 mins

Cook Time 30 mins

Total Time 40 mins

Servings 6

Instructions 

• Heat the olive oil in a large saucepan over medium-high heat. Add the onions, garlic, and peppers. Cook for 3-5 minutes or until soft. Add tomatoes and cook for 3 more minutes.

• Stir in the uncooked lentils and the chicken stock. Then, add all the spices, bay leaf, salt, and pepper; mix well to incorporate. Bring to a boil, then add butternut squash. Reduce heat to medium-low and simmer, uncovered, for 30 minutes or until lentils are tender.

• Remove from the heat and sprinkle with fresh cilantro if using. Serve and enjoy!

 
Store Lentil Soup in the refrigerator for up to 5 days. It also freezes 100% perfectly for 3 months. Reheat in the microwave or in a pot over the stovetop.
Make-Ahead. You can make this soup up to 2 days ahead of time. When ready to serve, simply reheat on the stovetop in a pot.
Recipe Tips & Variations:

• Vegetarian. For a vegetarian version, use vegetable broth.
• Butternut squash. You can substitute the butternut squash for red or Yukon gold potatoes.
• Lentils. For this recipe, you can use black, red, green, brown, or yellow lentils, although the color of the soup will change depending on which one you choose.  You can find beluga lentils at specialty gourmet stores, like Whole Foods, or here.
• Meat lovers. If you want to add extra protein to the soup, you may want to add in some chopped sausage, or smoked pork chops (our fave) when sautéing the veggies.
• Spicy. You can add some finely chopped jalapeño or serrano pepper for a bit of heat. Or substitute black pepper for cayenne pepper.
• A squeeze of fresh lemon juice when serving takes this soup to the next level!

 
★ Did you make this recipe? Don’t forget to give it a star rating below!
 
Please note that nutritional information is a rough estimate and can vary depending on the products used.

Nutrition

Calories: 288kcalCarbohydrates: 37gProtein: 13gFat: 10gSaturated Fat: 1gSodium: 1218mgPotassium: 533mgFiber: 12gSugar: 6gVitamin A: 6559IUVitamin C: 80mgCalcium: 102mgIron: 5mg

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Course Soup

Cuisine American

Calories 288

Keyword lentils soup stew

Disclosure: This is a compensated campaign in collaboration with Hunt’s® Tomato Sauce and Latina Bloggers Connect.

This recipe was originally published in October 2014. The recipe remains the same, but more notes, tips, photos, and information were added to the post in February 2023 to make it as helpful as possible!