Vegan Butternut Squash & Beluga Lentil Stew

Vegan Butternut Squash & Beluga Lentil Stew

I don’t class myself as belonging to any type of ‘diet group’, whether it be paleo, raw, no-carbs/juice diets etc… the list goes on. I aim to eat a balance and variety of foods, keeping my intake of added sugars very low, and very little processed. This seems to work for me and makes me feel good. What I will say though, is Vegan food really is some of the tastiest food! Luckily for me, I genuinely LOVE vegetables, which definitely makes the food more enjoyable, but I love the fact that cooking vegan food makes you more creative in the kitchen with flavour/textures and you’d be surprised what delicious dishes you can come up with!

I was craving something hearty, warming and full of goodness after a long day at work, so I came up with this:

Vegan Butternut Squash & Beluga Lentil Stew with Cauliflower ‘Rice’

Ingredients (serves 1):

200g butternut squash chopped into cubes

60g beluga lentils (I bought the merchant gourmet ready ones – so handy)

half a medium white onion – chopped up

1 garlic clove

70g chesnut mushroom sliced

50g avocado

1/2 fresh red chili

200g tinned cherry tomatoes

80g cauliflower heads

1 vegetable stock cube (I used kallo, low salt) in 250ml boiling water

1tsp cumin

1tsp smoked paprika

1tsp coconut oil

fresh coriander + lemon wedge to garnish



  • In a saucepan, melt your coconut oil and put in the onion, butternut squash and garlic – cook on medium heat for about 8 mins.
  • Add your cumin, smoked paprika, fresh chili and a little salt & pepper if you wish. Once coated with the spices, cook for another 2 mins then add your tinned tomatoes and veg stock. Bring to the boil, then turn the heat down to simmer for 20 mins for the squash to soften.
  • Add to the pan your mushrooms and stir through – If the sauce gets a too thick, add a little more water to allow the squash to continue to cook through. Add the lentils in last – these only need heating through gently.
  • In your blender, whiz the cauliflower heads to a ‘rice’ like consistency (if you have a nutrtibullet this will take literally a matter of seconds) and mix with a tbsp water. Transfer to a bowl and heat in the microwave (optional) for 3 minutes for quickness.
  • Whilst you have your cauliflower rice on the go and your stew still cooking away, take your avocado half and slice it length-ways, chop a few springs of fresh coriander and get your bowl ready to dish up.
  • The stew all in all should take around 30/40 mins to cook, test it by cutting a piece of the butternut squash to make sure it’s soft through the middle. Once ready, place in your bowl with your cauliflower rice, topped with the fresh avocado, coriander, lemon, a little extra chili if you like it more spicy and a sprinkle of himalayan salt and black pepper. If you are not vegan, a dollop of greek yoghurt is lovely on the side and bumps the protein content up a little.

I hope you enjoy my recipe, it’s delicious, fresh, veggie packed and provides a whole lotta comfort after a busy day. It’s a new favourite and I’m already looking forward to making this again! Let me know if you have any yummy vegan recipes you’d recommend? I always love trying out new things.

L x


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