Ingredients
Vegetables and Aromatics
- 1 tablespoon olive oil
- 2 medium yellow onions, diced
- 4 large carrots, finely chopped or minced
- 3 stalks celery, finely chopped or minced
- 6 cloves garlic, minced
- 1 medium butternut squash, peeled, seeded, and chopped into small cubes
- 1 bunch fresh kale, rinsed and chopped
Spices and Seasonings
- 2 teaspoon ground cumin
- 2 teaspoon dried oregano
- 2 teaspoon paprika
- 1 teaspoon salt (plus more to taste)
- ½ teaspoon black pepper (plus more to taste)
Other Ingredients
- 2 (14.5 ounce) cans diced tomatoes
- 1½ cups brown lentils, rinsed thoroughly in cold water
- 6 cups water (plus more if needed)
- 6 chipotle chilis in adobo sauce, chopped (adjust quantity based on heat preference)
- 2 tablespoon tomato paste (plus more if needed)
Instructions
- Sauté Vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onions and cook for 2-3 minutes until they begin to soften. Then add finely chopped carrots and celery along with a pinch of salt. Stir well and cook for 8-10 minutes until vegetables are softened.
- Add Garlic and Spices: Mix in the minced garlic, followed by the ground cumin, dried oregano, paprika, salt, and black pepper. Stir to combine and cook for 1 minute to release the spices’ aromas.
- Add Tomatoes, Lentils, and Liquids: Pour in the diced tomatoes, rinsed brown lentils, and 6 cups of water (or vegetable broth if preferred). Stir thoroughly to combine. Increase heat to high and bring the mixture to a boil. Once boiling, reduce heat to low to simmer.
- Prepare Chipotle Mixture: Combine the chopped chipotle chilis in adobo sauce with tomato paste. Adjust the number of chipotle peppers according to your preferred spice level—start mild with fewer peppers if desired.
- Add Chipotle Mixture & Simmer: Stir the chipotle and tomato paste mixture into the stew. Cover the pot and let it simmer for 30 minutes, stirring occasionally to prevent sticking.
- Add Butternut Squash: Stir in the chopped butternut squash and continue simmering for an additional 30 to 45 minutes, until both the lentils are tender and the squash is cooked through.
- Add Kale: About 10 minutes before serving, mix in the chopped kale. Stir well to combine and allow it to wilt and cook lightly.
- Finish and Serve: Remove the stew from heat. Adjust seasoning with more salt and pepper to taste. Serve hot with optional garnishes such as sour cream, mozzarella cheese, fresh parsley or cilantro, chopped green onions, sliced avocado, lime juice, or Tabasco sauce to enhance flavors.
Notes
- Adjust the number of chipotle peppers to control the heat level of the stew.
- For a richer flavor, substitute water with vegetable broth.
- Rinse the lentils thoroughly before cooking to remove any debris and reduce foam.
- Simmer gently to avoid overcooking or breaking down the lentils too much.
- This stew can be stored in the refrigerator for up to 4 days and reheated.
- Freeze leftovers in an airtight container for up to 3 months.
- To make it vegan, skip any garnishes like sour cream or mozzarella cheese, or use vegan alternatives.
- Prep Time: 20 minutes
- Cook Time: 1 hour 40 minutes
- Category: Stew
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
