Lentils with Butternut Squash & Spinach – Once A Week Beans

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This is week two of our “Once-a-Week Beans” series. I chose this recipe because it incorporates spinach, something that I always buy too much of!

Feeding your family a meal of beans, just once a week, will save on your grocery bill, provide a fiber-rich protein source and help you learn different ways to cook those beans in your food storage pantry.

Print Recipe
Lentils with Butternut Squash & Spinach
Get more veggies in your fam!
Course Beans
Prep Time 10 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Course Beans
Prep Time 10 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Instructions
  1. Heat a large soup pan or stockpot and the oil. Add the onions and garlic and saute until soft. Add the garlic and stir. Add the spices and stir together for a minute.
  2. Stir in the lentils and chicken stock and bring to a boil. Reduce heat to low, cover and let simmer about 10 minutes.
  3. Stir in the tomato paste and butternut squash, replace the lid and simmer another 10 minutes or until the lentils are soft. Add the spinach last and cook just until the spinach is wilted.
Recipe Notes

Common mistake: If you add the butternut squash too early in the cooking process, it will all but disappear! Doesn't hurt the taste and the veggie gets 'hid' that way.... just sayin'.