30 September 2018

Autumn Squash & Lentil Stew

A simple, yet incredibly flavourful autumn stew with butternut squash, puy lentils, pearl barley and a fresh herb infused broth. It's warming, nourishing and wholesome, perfect for mild autumn days and those colder nights.

I used a variety of seasonal veg in this stew that I already had in my fridge and herbs growing in the garden, so feel free to mix it up a bit and add what you have, that's the beauty of a stew! You can also freeze any leftovers you're not going to eat in the next few days for another time. So get cooking and let this stew warm you from the inside out...super nourishing, packed with plenty of protein, fibre, vitamins and minerals, it's the perfect pick me up for this time of year!

The lentils and pearl barley deliver plenty of fibre to keep you fuller for longer and keep your gut healthy, as well as containing essential amino acids (the building blocks for protein), for growth and repair within your body, iron for blood maintenance - keeping you feeling energised and so many more nutrients too! The squash delivers a healthy amount of vitamin A and C for your vision and immune system, with the cruciferous veg brussels sprouts and kale - powerhouses of nutrition - containing many vitamins and minerals as well as antioxidants and phytonutrients, said to benefit inflammation levels, the heart, the mind, blood sugar levels and the immune system - so eat your greens! 

Autumn Squash & Lentil Stew | Serves: 6-8 | Time: 1 hour 

You'll need

  • Large stew pot
  • Chopping board
  • Knife


  • 1 tbsp olive oil
  • 1 red onion 
  • 5 cloves garlic 
  • 4 celery stalks 
  • 1 leek 
  • 200g Brussels sprouts
  • 1 butternut squash 
  • 1 cup pearl barley
  • 1 cup puy lentils 
  • 3 sprigs rosemary
  • 3 sprigs thyme
  • 5 bay leaves 
  • 1 tbsp chopped sage 
  • 1/2 tsp chili flakes
  • 2.5L vegetable stock
  • 2 cups chopped kale
  • Black pepper
  • Salt (to taste)


  1. Peel and thinly slice the onion, add to the pan on a low-medium heat with a splash of olive oil. Fry for a few minutes, then crush the garlic and add this to the pan.
  2. Wash and chop the celery and leeks into small pieces (~1/2cm), add to the pan and sweat the veg off for 15 minutes. 
  3. Slice the Brussels Sprouts, dice the squash into 3-4cm cubes and rinse the lentils. Add the sprouts, squash, lentils, pearl barley, herbs and veg stock to the pan. Bring to a boil and then simmer for 30-40 minutes. 
  4. Just before serving stir through the kale and season as required with salt and pepper. Then serve up and enjoy! 
Cassidy xx