Autumn Squash, Mushroom and Lentil Stew
Cook time: 
Total time: 
Serves: 4
  • 2 tbsp extra virgin olive oil
  • 1 onion chopped
  • 1 carrot peeled and chopped
  • 1 celery stalk chopped
  • 2 cloves garlic minced
  • ½ lb. or about 1½ cups butternut squash cut into about inch small cubes
  • 4 oz. mushroom blend (rec portobello, oyster, shiitake) sliced
  • 1 cup green lentils (rinsed of any debris)
  • 4 cups low sodium vegetable broth
  • 1 handful freshly chopped parsley
  • 2 bay leaves
  • coarse salt
  • pepper
  • freshly grated parmigiano reggiano cheese
  1. In a medium sized soup pot, heat olive oil on medium high heat.
  2. Add onion, carrots, celery, garlic and pinch of salt and saute for about 5-6 minutes until vegetables begins to soften.
  3. Add in the mushrooms and saute another 2 minutes.
  4. Add in the butternut squash and saute another 2-3 minutes.
  5. Add in the broth, lentils and bay leaves and bring to a boil.
  6. Lower heat and simmer about 25-30 minutes until lentils and butternut squash have cooked and softened (but not turned to mush).
  7. Add in chopped parsley and stir.
  8. Season to taste with salt and pepper.
  9. Serve with freshly grated parmesan cheese *optional (if vegan omit)
Recipe by The Hanging Spoon at