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

Serves: About 8 servings

  • 3-4 carrots
  • About 3 cups chopped butternut squash
  • 1 red onion - chopped
  • 2 cloves garlic
  • 1 tsp basil
  • 1 tsp oregano
  • 6 cups broth (chicken or veggie)
  • 1 tsp curry powder
  • 1 tsp salt
  • 2.5 cups dry lentils
  • 1 can chickpeas - drained
  • 1 can organic sweet corn- drained
  • 2 Tbsp nutritional yeast
  • Salt and pepper to taste
  • 2 handfuls of spinach
  • ¼ cup chopped green onions
  1. 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.
  2. Then, add the lentils & cook for 20 minutes.
  3. 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).
  4. Fold in the spinach & serve with green onions on top!


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