Vegan Lentil Squash Stew



With the season changing to chilly weather there is nothing better than curling up on the couch with a bowl of something hot to warm you up. This lentil squash stew will do just that and it’s so hearty it will leave everyone in the family nice and full. Packed with protein from the beans, quinoa and lentils this is sure to be a fall favorite. We like to serve ours with a roll or garlic toast so soak up all the yummy juices! 

Again I have been all about easy lately as I am navigating being a new mom and doing things with only one hand and even using my leg to prop things up (like my newborn 😅). Mama life ain’t easy y’all! 

But this dish totally is! It’s one pot, 45 minute, throw whatever you have in your cupboard type stew and it’s so yummy! 


1 Tablespoon chili powder

1 t onion powder

1 can kidney beans

1 can pinto beans (or whatever beans you have in your pantry)

4 cups veggie broth or vegan protein soup base

1T minced garlic

1 zucchini 

1 yellow squash

1 cup chopped tomatoes

Salt and pepper

1 cup quinoa (uncooked)

1 cup lentils (uncooked)

Add whatever veggies you have! 


  • Add squash, zucchini, and garlic to 5qt pot on medium heat and brown
  • Add drained beans and uncooked lentils and quinoa and add the broth. 
  • Cover pot and turn down to low heat, cook for 45 minutes
  • Serve with your favorite rolls! 


Enjoy on a chilly day!

I hope you love this one pot dinner!

Jesse Truelove, xx

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