How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Winter Squash Parsnip And Lentil Stew (Vegan)?

You need 7 ingredients. The key ingredients include: 1 large onion, chopped, 1 tablespoon olive oil, 2 butternut squash, peeled and roughly chopped (I used butternut and carnival squash), 3 parsnips, peeled and coarsely chopped, and more.

Is Winter Squash Parsnip And Lentil Stew (Vegan) suitable as soups & stews?

Yes, Winter Squash Parsnip And Lentil Stew (Vegan) falls under the Soups & Stews category and is a great choice for this type of meal.

How do I store leftover Winter Squash Parsnip And Lentil Stew (Vegan)?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Winter Squash Parsnip And Lentil Stew (Vegan)

Name: Winter Squash Parsnip And Lentil Stew (Vegan)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large onion, chopped; 1 tablespoon olive oil; 2 butternut squash, peeled and roughly chopped (I used butternut and carnival squash); 3 parsnips, peeled and coarsely chopped; 1 cup dried red lentils, rinsed; 6 cups vegetable stock; dried herbs (I used 1 tsp sage and 1 tsp parsley)

Warm up with this hearty Winter Squash Parsnip And Lentil Stew (Vegan) recipe. Made with onion, olive oil, butternut squash and parsnips. Easy step-by-s…

This Winter Squash Parsnip And Lentil Stew (Vegan) relies on simple, everyday ingredients such as large onion, chopped, olive oil, dried red lentils, rinsed and vegetable stock. It comes together quickly and makes 4 servings, at about 479 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It works as a light main on its own or as a starter alongside crusty bread, and it's just as good for a cozy night in as it is for feeding a crowd. Leftovers keep well, so it's a smart choice for meal prep too.

Updated Jun 30, 2026

Serves 4 Soups & Stews

Servings: persons

1 large onion, chopped
1 tablespoon olive oil
2 butternut squash, peeled and roughly chopped (I used butternut and carnival squash)
3 parsnips, peeled and coarsely chopped
1 cup dried red lentils, rinsed
6 cups vegetable stock
dried herbs (I used 1 tsp sage and 1 tsp parsley)

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Quick Info

Servings
4 servings
Calories
479 kcal
Category
Soups & Stews

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Winter Squash Parsnip And Lentil Stew (Vegan)

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