Butternut Squash Chickpea Lentils

Butternut Squash Chickpea Lentils

Talk about a comforting meal …

These butternut squash chickpea lentils are the best hearty warm meal! This one-pot dish is soo flavorful & deeeelish. I love eating it plain, or with some rice / bread on the side. Yuuuum.

The ingredients listed will make the lentils so that there’s a bit of broth leftover, making it like a super thick soup. If you want it more soupy, add more broth… or if you want it less soupy, then only add 4 cups!

This recipe makes a HUGE batch, so I’m packing this for lunch all week.

Butternut Squash Chickpea Lentils

Course: Main Course, Side Dish
Servings: 8 servings


  • 4 carrots
  • 3 cups chopped butternut squash
  • 2 cloves garlic
  • 1 tsp basil
  • 1 tsp oregano
  • 6 cups vegetable broth
  • 1 tsp curry powder
  • 1 tsp salt
  • cups dry lentils
  • 1 can chickpeas - drained
  • 1 can organic corn - drained
  • 2 tbsp nutritional yeast
  • salt and pepper to taste
  • 2 handfuls spinach
  • ¼ cup chopped green onion


  • In a large pot over high heat add the carrots, butternut squash, garlic, broth, basil, oregano, curry powder and salt. Bring to a boil & then let simmer for 20 minutes (or until the carrots are soft). Blend everything with an immersion blender.
  • Then, add the lentils & cook for 20 minutes.
  • Add the chickpeas, sweet corn, nutritional yeast, salt and pepper. Stir everything together and cook for another 10-20 minutes (or until the lentils are cooked).
  • Fold in the spinach & serve with green onions on top!

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