Warm Up with This Delicious Winter Stew Recipe
Welcome to my vegan kitchen, where I’m excited to share one of my favorite winter soup recipes. This hearty and flavorful Winter Squash Parsnip and Lentil Stew will warm you up on those chilly days and keep you feeling satisfied all day long.
As a vegan chef, I strive to make dishes that are not only healthy and nutritious but also delicious. That’s why I love to experiment with seasonal ingredients to create comforting soups like this one. With winter vegetables like squash, parsnips, and lentils, this stew is packed with nutrients and flavor.
Butternut squash adds a sweet and nutty taste to the recipe, while parsnips add a spicy aroma and sweet flavor that complements the lentils perfectly. When combined with olive oil, dried herbs, onion, garlic, and other aromatic spices, these ingredients create a warming and flavorful soup that’s perfect for winter nights.
This soup is not only tasty but also versatile. It can be served as a meal on its own or as a side dish to complement your favorite main course. Whether you’re serving it for lunch or dinner, it’s perfect for feeding a crowd or making leftovers that can be enjoyed throughout the week.
So fire up your stove and grab your largest saucepan, because this Winter Squash Parsnip and Lentil Stew is about to become your new go-to soup recipe!
Why You’ll Love This Recipe
I’m going to let you in on a little secret: this Winter Squash Parsnip and Lentil Stew recipe is a game changer! If you’re looking for a hearty and healthy meal that will warm your soul on chilly days, this dish is just what you need.
Firstly, let’s talk about the ingredients. This stew is packed full of nutritious winter vegetables, including butternut squash, parsnips, onions, and garlic. These vegetables provide a wealth of vitamins and minerals that are essential for maintaining good health.
Plus, this recipe uses dried red lentils, which are an excellent source of plant-based protein. Lentils contain fiber, folate, iron, and potassium among other nutrients. This delicious legume also helps to regulate blood sugar levels and reduce cholesterol levels while improving gut health.
But the real reason you’ll love this dish is its taste. It’s hearty, satisfying and bursting with flavor. The roasted butternut squash brings a natural sweetness to the dish while the earthy taste of the lentils happily complements the parsnips’ mild sweetness. Packed together with aromatic dried herbs like thyme and rosemary and enriched by garlic cloves, this stew tastes gourmet!
Whether you’re a vegan or not, searching for a comforting soup recipe during winters, it matters not-this delicious vegan stew is sure to please even the pickiest of palates! The best part? You can easily adjust the seasoning to suit your personal taste. Add more salt or spice if needed.
In conclusion, if you’re looking for an easy-to-make yet impressive-tasting recipe using healthy ingredients that will warm up your soul on chilly days – I highly recommend this Winter Squash Parsnip and Lentil Stew recipe!
Ingredient List
Here are the ingredients you will need to make this delicious Winter Squash Parsnip and Lentil Stew.
Vegetables
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 small butternut squash, peeled and sliced into cubes
- 2 parsnips, peeled and sliced into cubes
Lentils
- 1 cup dried red lentils
- 1/2 cup Puy lentils
Herbs and Spices
- 1 tablespoon dried herbs (such as thyme, rosemary, or oregano)
- 2 bay leaves
- salt and freshly ground black pepper to taste
Liquids and Oil
- 3 cups vegetable broth
- 2 tablespoons olive oil
You may need to purchase some of these ingredients depending on your pantry situation. Make sure to get the best butternut squash for a hearty stew that will warm your soul.
The Recipe How-To
Let’s dive into the heart of the matter: The Recipe How-To! Are you ready to create a wholesome, satisfying winter meal?
Ingredients and Preparation
Before we start cooking, let’s make sure we have all the necessary ingredients. Here it is what you’ll need:
- 1 butternut squash: peeled and cut into 2.5 cm (1-inch) cubes
- 2 parsnips: peeled and sliced
- 1 onion: diced
- 2 garlic cloves: minced
- 125 g (¾ cup) dried red lentils
- 1 teaspoon dried herbs (your choice)
- 1 tablespoon olive oil
- 750 ml (3 cups) water
- Salt and pepper
While you’re washing the vegetables, heat up the olive oil in a large saucepan or dutch oven over medium heat. Add the onion and garlic and sauté for approximately 3 minutes, or until fragrant.
The Cooking
Once the onion and garlic become fragrant, add the cubed butternut squash, sliced parsnips, dried red lentils, dried herbs, salt, and pepper to taste. Give them all a good stir.
Then, pour in the water and increase heat to high until it comes to a boil. Lower the heat to medium-low to simmer for about 20 minutes or until the veggies are soft but not overly mushy.
Blending & Adjusting
It’s nearly done! Once everything has become soft, take it off from the heat and blend with an immersion blender until smooth. Alternatively, transfer into a blender but make sure to do it in batches as blending hot liquids in one go is dangerous.
Taste it! Add some more salt or pepper if needed. If the soup is too thick for your preference, add some more water to achieve your desired consistency.
Congratulations! You have made your own vegan Winter Squash Parsnip and Lentil Stew! Serve it hot with crusty bread on side while enjoy yourself during winter season.
Substitutions and Variations
One of the best things about this Winter Squash, Parsnip and Lentil Stew is its versatility. It’s a dish that can be easily personalized to your taste buds or dietary restrictions. Here are some substitution ideas that you can try:
– Protein: If you don’t have dried red lentils in your pantry, you can use other types of lentils such as French green lentils or black beluga lentils. You can also use chickpeas or cannellini beans for a heartier stew.
– Root Vegetables: Feel free to substitute carrots or sweet potatoes for the parsnips if you prefer. Butternut squash can also be swapped with pumpkin, acorn squash or kabocha squash.
– Herbs and Spices: You can experiment with different dried herbs and spices to add more depth of flavor to the stew. Thyme and rosemary work particularly well with this dish. Smoked paprika or cumin would be a great addition too!
– Broth: For a richer broth, you can use vegetable broth instead of water. Alternatively, you could use half vegetable broth and half water.
– Slow Cooker Method: You can adapt this recipe for your slow cooker by adding all the ingredients except for the kale into your slow cooker and cook on low heat for 6-8 hours. Add the kale during the last 30 minutes of cooking.
– Gluten-Free Option: This lentil stew is naturally gluten-free, but if you are serving it with bread, choose a gluten-free bread to fully enjoy this meal.
Remember, any substitution or variation should be done based on preference and availability of ingredients in your pantry. The best part about cooking is making it your own – so have fun experimenting with this recipe!
Serving and Pairing
Let’s talk about serving and pairing this exquisite Winter Squash Parsnip and Lentil Stew. As a vegan chef, I love to create dishes that are not only healthy but also a treat for the palate. This recipe is no exception. This stew is warm, hearty, and full of flavors from winter vegetables and lentils.
You can serve this stew on its own or pair it with some crusty bread, which is great to soak up all the flavorful broth. If you prefer more texture in your meals, sprinkle some chopped nuts on top for a crunchy element. I recommend walnuts or almonds, but feel free to use any nuts you like.
If you’re looking for a more substantial meal, serve it over a bed of brown rice or quinoa. This will add some depth to the dish and make it more filling. You can also serve it as a side dish with roasted chicken or fish if you’re not a vegan.
For wine lovers, I suggest pairing this stew with a full-bodied red wine. The robust flavors of lentils and root vegetables match well with an earthy Pinot Noir or a Syrah blend.
In conclusion, this Winter Squash Parsnip and Lentil Stew is versatile enough to be served in several ways. Whether you’re enjoying it as a main dish or pairing it with other items, this vegan recipe is sure to leave everyone satisfied and asking for more!
Make-Ahead, Storing and Reheating
As a busy vegan chef, I know the importance of meal-prepping to make life easier during hectic weekdays. Luckily, this winter squash parsnip and lentil stew is perfect for make-ahead meals since it can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
If you plan on making a large batch to store, make sure to let it cool down completely before placing it in a sealed container. This allows the temperature to cool down evenly and avoid bacterial growth. It’s also a good idea to portion out the stew in individual containers so that reheating is more manageable.
To reheat, gently heat the stew either on the stovetop or microwave until it’s piping hot. If the consistency seems to be too thick after refrigeration, then add a little bit of water or vegetable broth to loosen it up.
A great tip for storing this recipe is to separate the lentil stew from the winter vegetables like butternut squash and parsnips. That way, when you come back to enjoy leftovers, simply reheat the lentils and serve them over fresh roasted vegetables.
Overall, this hearty stew is perfect for meal prepping and storing for those times when you’re too busy to cook from scratch. Just remember to store it safely and reheat until piping hot before digging in!
Tips for Perfect Results
When cooking this winter squash parsnip and lentil stew, there are some tips to take into consideration to get the most delicious and satisfying outcome. Here are some key points that can help you achieve the perfect results:
1. Soak the Lentils:
For a better texture of the lentils in your winter squash parsnip and lentil stew, try soaking them for at least an hour before cooking. This helps to minimize the cooking time, retain their shape, and reduce the chances of them splitting.
2. Use quality ingredients:
Investing in high-quality fresh vegetables is important for creating a flavorful and nourishing stew. Opt for organic produce whenever possible, and make sure to choose the best butternut squash, parsnips, onions, garlic cloves, and dried herbs available in your area.
3. Don’t overcook the Vegetables:
The vegetables in this recipe should be cooked until tender but not mushy or overcooked. Keep an eye on them while they simmer gently in the broth.
4. Perfect Seasoning:
The right seasoning can make all the difference in a dish like this one. Be generous with dried herbs like thyme, rosemary, or oregano to add extra depth of flavor to your soup. You may also adjust seasoning by adding salt, pepper, or other preferred spices based on your taste buds.
5. Adapt with creativity:
Don’t be afraid to experiment and adapt this recipe to suit your taste buds or dietary needs. Try adding some other root vegetables such as carrots or sweet potatoes into the mix or switch out lentils for chickpeas as another source of protein.
By following these tips, you’ll be able to whip up a hearty winter squash parsnip and lentil stew that hits all the right notes – warming you from within with its rich flavors and cozy aroma.
Bottom Line
Now that you have the recipe and all the tips you need, it’s time to give this delicious winter squash, parsnip and lentil stew a try. Not only is this soup vegan and packed with nutrients from the vegetables and lentils, but it also offers an enticing combination of textures and flavors that will leave you satisfied and energized.
This recipe is versatile, allowing for substitutions and variations depending on your preferences or what ingredients you have on hand. And let’s not forget – it’s incredibly easy to make!
Whether you’re looking for a hearty meal to warm up in the winter months, or just want to explore new plant-based recipes, this dish is sure to impress. So go ahead, grab your ingredients, put on some good music, and get cooking! I promise you won’t regret making this winter squash, parsnip and lentil stew a part of your culinary repertoire.
Winter Squash Parsnip and Lentil Stew (Vegan) Recipe
Ingredients
- 1 large onion, chopped
- 1 tablespoon olive oil
- 2 butternut squash, peeled and roughly chopped (I used butternut and carnival squash)
- 3 parsnips, peeled and coarsely chopped
- 1 cup dried red lentils, rinsed
- 6 cups vegetable stock
- dried herbs (I used 1 tsp sage and 1 tsp parsley)
Instructions
- Heat oil in large pot over medium heat.
- Add onions and saute until soft and starting to brown, about 10 minutes.
- Meanwhile, peel squash, chop and scoop out seeds. (You can clean and roast the seeds as you would pumpkin seeds).
- Add squash pieces to the pot and stir with onion for a minute or two to heighten flavor.
- Pour in vegetable stock, bring mixture to a boil and then reduce heat to gentle simmer for about 20 minutes.
- Add parsnip, dried herbs and red lentils, stir to mix and continue simmering for 30 or more minutes. The longer it simmers, the softer the ingredients will become and the thicker the stew.
- Optional - Use a potato masher to break up any lumps and ensure a creamy consistency. Serve with a dollop of sour cream or a sprig of parsley.
Add Your Own Notes
Nutrition
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Jolo is a talented chef and food blogger with a passion for vegan and Caribbean flavors. From savory vegetarian dishes to tropical smoothies, Jolo’s Kitchen has something for everyone. Whether you’re looking for meat-free meals or creative Caribbean recipes, Jolo’s Kitchen is the perfect place for you.