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Why You'll Love This one pot lentil carrot and winter squash stew for easy meal prep
- Easy to Make: This recipe requires minimal preparation and can be cooked in under an hour, making it perfect for busy weeknights.
- Nutritious: Lentils, carrots, and winter squash are all packed with vitamins, minerals, and antioxidants, making this stew a healthy and satisfying option.
- Customizable: Feel free to add your favorite spices, herbs, or protein sources to make this recipe your own.
- Meal Prep Friendly: This stew can be cooked in large batches and refrigerated or frozen for later use, making it a great option for meal prep.
- Cost-Effective: Lentils, carrots, and winter squash are all relatively inexpensive ingredients, making this recipe a budget-friendly option.
- One Pot Wonder: This recipe can be cooked in just one pot, reducing cleanup and making it a convenient option for busy home cooks.
- Freezer Friendly: This stew can be frozen for up to 3 months, making it a great option for meal prep or future meals.
- Delicious: The combination of sautéed onions, garlic, and spices with the natural sweetness of the carrots and winter squash creates a truly unforgettable flavor experience.
Ingredient Breakdown
The key ingredients in this recipe are lentils, carrots, winter squash, onions, garlic, and vegetable broth. Lentils provide a boost of protein and fiber, while carrots and winter squash add natural sweetness and a pop of color. Onions and garlic add a depth of flavor, and vegetable broth helps to bring all the ingredients together. When selecting these ingredients, look for fresh, high-quality produce and choose a low-sodium vegetable broth to keep the dish healthy and flavorful. You can also substitute the carrots and winter squash with other root vegetables, such as sweet potatoes or parsnips, to change up the flavor and texture.
How to Make one pot lentil carrot and winter squash stew for easy meal prep
Chop 1 large onion and 3 cloves of garlic into small pieces. Heat 2 tablespoons of olive oil in a large pot over medium heat.
Add the chopped onions and garlic to the pot and sauté for 5-7 minutes, or until they are softened and translucent.
Add 1 cup of lentils, 2 medium carrots, and 1 medium winter squash to the pot. Stir to combine with the onions and garlic.
Add 4 cups of vegetable broth, 1 teaspoon of dried thyme, and 1 teaspoon of dried rosemary to the pot. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and simmer for 30-40 minutes, or until the lentils and vegetables are tender.
Season the stew with salt and pepper to taste, then serve hot, garnished with fresh herbs if desired.
Tips for Perfect Results
Choose fresh, high-quality ingredients to ensure the best flavor and texture in your stew.
Lentils can become mushy and unappetizing if overcooked. Cook them until they are tender, but still retain some texture.
Try adding different spices and herbs to your stew to create unique flavor combinations and keep things interesting.
Cook a large batch of this stew and refrigerate or freeze it for later use. It's a great way to have a healthy, delicious meal on hand at all times.
If you like a little heat in your stew, try adding some diced jalapeños or red pepper flakes to give it a spicy kick.
Try adding some fun toppings to your stew, such as diced avocado, sour cream, or crumbled feta cheese, to add texture and flavor.
Cook the stew in one pot to reduce cleanup and make the recipe more efficient.
Try using a variety of vegetables, such as sweet potatoes, parsnips, and kale, to add texture and flavor to your stew.
Common Mistakes to Avoid
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Overcooking the Lentils:
Fix: Cook the lentils until they are tender, but still retain some texture. If you notice they are becoming mushy, remove the pot from the heat and let it cool.
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Not Using Enough Liquid:
Fix: Make sure to use enough vegetable broth to cover the ingredients and allow for proper cooking. You can always add more broth if needed, but it's harder to remove excess liquid.
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Not Seasoning Enough:
Fix: Season the stew with salt and pepper to taste, and don't be afraid to add more spices and herbs to create a flavorful broth.
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Not Letting it Rest:
Fix: Let the stew rest for at least 10-15 minutes before serving to allow the flavors to meld together and the ingredients to absorb the broth.
Variations & Substitutions
Add some heat to your stew by incorporating diced jalapeños or red pepper flakes into the recipe.
Replace the vegetable broth with a vegan-friendly option and omit any animal-derived ingredients to create a vegan version of the stew.
Use gluten-free vegetable broth and be mindful of any gluten-containing ingredients to create a gluten-free version of the stew.
Add some protein sources like cooked chicken, turkey, or tofu to create a protein-packed version of the stew.
Roast the vegetables in the oven before adding them to the stew for added depth of flavor and texture.
Cook the stew in a slow cooker for a hands-off, convenient meal prep option.
Storage & Make-Ahead
Store the stew at room temperature for up to 2 hours. If you plan to store it for longer, refrigerate or freeze it to prevent bacterial growth.
Store the stew in the refrigerator for up to 5 days. Let it cool to room temperature before refrigerating, and reheat it to an internal temperature of 165°F (74°C) before serving.
Store the stew in the freezer for up to 3 months. Let it cool to room temperature before freezing, and reheat it to an internal temperature of 165°F (74°C) before serving.
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can prepare this recipe up to 2 days in advance. Store it covered in the refrigerator and bring to room temperature before serving. The flavors actually improve as they meld together overnight.
Is this recipe vegan-friendly?
This recipe can be made vegan-friendly by replacing the vegetable broth with a vegan-friendly option and omitting any animal-derived ingredients. Be sure to check the ingredient labels to ensure that they are free from animal products.
Can I add other ingredients to the stew?
Yes! Feel free to add your favorite ingredients to the stew to make it your own. Some ideas include diced bell peppers, chopped kale, or cooked sausage. Just be sure to adjust the cooking time and seasonings accordingly.
How do I reheat the stew?
Reheat the stew to an internal temperature of 165°F (74°C) before serving. You can reheat it in the microwave, on the stovetop, or in the oven. Be sure to stir occasionally and check the temperature to ensure that it is heated evenly.
Can I freeze the stew for later use?
Yes! You can freeze the stew for up to 3 months. Let it cool to room temperature before freezing, and reheat it to an internal temperature of 165°F (74°C) before serving.
Is this recipe gluten-free?
This recipe can be made gluten-free by using gluten-free vegetable broth and being mindful of any gluten-containing ingredients. Be sure to check the ingredient labels to ensure that they are free from gluten.
Can I make this recipe in a slow cooker?
Yes! You can make this recipe in a slow cooker for a hands-off, convenient meal prep option. Simply brown the onions and garlic, add the remaining ingredients, and cook on low for 6-8 hours or high for 3-4 hours.
How do I store the stew in the refrigerator?
Store the stew in the refrigerator in an airtight container at a temperature of 40°F (4°C) or below. Let it cool to room temperature before refrigerating, and reheat it to an internal temperature of 165°F (74°C) before serving.
one pot lentil carrot and winter squash stew for easy meal prep
Ingredients
- 1 cup dried green or brown lentils, rinsed and drained
- 2 medium carrots, peeled and chopped
- 1 medium winter squash (such as butternut or acorn), peeled and chopped
- 2 cloves garlic, minced
- 1 small onion, chopped
- 2 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- Step 1: Sauté the onion and garlic. Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional 1 minute.
- Step 2: Add the lentils, carrots, and winter squash. Add the rinsed lentils, chopped carrots, and chopped winter squash to the pot. Cook for 5 minutes, stirring occasionally.
- Step 3: Add the vegetable broth, diced tomatoes, and spices. Pour in the vegetable broth, diced tomatoes, thyme, salt, and pepper. Stir to combine.
- Step 4: Bring to a boil and simmer. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 30 minutes, or until the lentils and vegetables are tender.
- Step 5: Season and serve. Season the stew with additional salt and pepper to taste. Serve hot, garnished with chopped fresh herbs, if desired.
- Step 6: Store leftovers. Let the stew cool, then transfer it to an airtight container and refrigerate for up to 5 days or freeze for up to 3 months. Reheat and serve.
Recipe Notes
- Storage tip: Let the stew cool, then transfer it to an airtight container and refrigerate for up to 5 days or freeze for up to 3 months.
- Make ahead: The stew can be prepared through step 4, then refrigerated or frozen for later use.
- Substitution: Swap the winter squash for sweet potatoes or other root vegetables, if desired.
- Pro tip: For a creamier stew, add 1/4 cup of heavy cream or coconut cream towards the end of cooking time.
