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Golden Turmeric Lentil & Roasted Butternut Squash Stew with Lemon-Herb Gremolata

Golden Turmeric Lentil & Roasted Butternut Squash Stew with Lemon-Herb Gremolata is built to be delicious and practical while aligning with healthy eating principles. It keeps sodium sensible by leaning on aromatics, herbs, spices, and a splash of citrus or vinegar instead of heavy salt. It fits a Mediterranean, heart‑forward approach: lots of plants, olive oil, lean proteins, and satisfying textures. Serve with a big side of vegetables and a whole‑grain or legume base for extra fiber, and taste as you go—layering herbs and acids can make low‑salt cooking sing. Always follow your clinician’s guidance for personalized targets.

Gluten-free Heart Healthy Low-sodium Vegan Vegetarian
Prep
15m
Cook
35m
Total
50m
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Golden Turmeric Lentil & Roasted Butternut Squash Stew with Lemon-Herb Gremolata

Ingredients

  • 1.5 cup Butternut Squash
  • 1 medium Carrots
  • 0.5 cup Red Lentils
  • 0.5 small Yellow Onion
  • 2.5 cloves Garlic
  • 1 tsp Fresh Ginger
  • 3 cup Low-Sodium Vegetable Broth
  • 1 cup Water
  • 1 tbsp Unsalted Tomato Paste
  • 2 tbsp Olive Oil
  • 1 tsp Ground Turmeric
  • 1 tsp Ground Cumin
  • 0.5 tsp Ground Coriander
  • 0.5 tsp Smoked Paprika
  • 0.25 tsp Black Pepper
  • 2 cup Baby Spinach
  • 1 tbsp Fresh Lemon Juice
  • 2 tbsp Fresh Parsley
  • 1 tsp Lemon Zest

Instructions

  1. Preheat your oven to 400°F (200°C). In a medium bowl, toss the diced butternut squash with 1 tablespoon of olive oil and a pinch of black pepper. Spread evenly on a baking sheet.
  2. Roast the butternut squash for 15-20 minutes, or until tender and lightly caramelized. Set aside.
  3. While the squash roasts, heat the remaining 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and carrots, sauté for 5-7 minutes until softened.
  4. Add 2 cloves of minced garlic and grated ginger to the pot. Cook for 1 minute until fragrant. Stir in the ground turmeric, cumin, coriander, and smoked paprika. Cook for another minute, stirring constantly, to toast the spices.
  5. Stir in the unsalted tomato paste and cook for 1 minute, pressing it against the bottom of the pot to deepen its flavor.
  6. Add the rinsed red lentils, low-sodium vegetable broth, and water to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the lentils are tender.
  7. Once the lentils are tender, stir in the roasted butternut squash, baby spinach, fresh lemon juice, and black pepper. Cook for an additional 2-3 minutes, or until the spinach has wilted.
  8. While the stew finishes, prepare the gremolata: In a small bowl, combine the chopped fresh parsley, lemon zest, and the remaining 0.5 clove of finely minced garlic.
  9. Ladle the hot stew into two bowls. Garnish each serving generously with the fresh lemon-herb gremolata before serving.

Nutrition (per serving)

Calories: 384
Carbs: 52
Protein: 16
Fat: 15
Sodium: 128
Fiber: 13

Servings: 2 · Author: RecipeRX