African Butternut Squash, Lentil & Peanut Stew

Rich, sweet, savoury, creamy, nutty and slightly spicy – this stew hits all my comfort food buttons. You’ve got to try it!

I have made and adapted this recipe a number of times, sometimes using sweet potato rather than butternut squash (equally as good) and a variety of greens work well; kale, spinach or cabbage greens are all good.

My inspiration to make this today comes from a recently discovered Ethiopian restaurant (Blue Nile its amazing. Review coming soon!) and their delicious comforting lentil dishes.

I don’t think you need to serve the stew with anything as it’s so rich and satisfying, however it would be delicious with flatbreads and a salad.


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  4 servings
  10 minutes preparation time
  30 minutes cook time


  • 1 onion chopped quite finely
  • 1 tbsp olive oil
  • 3 cloves garlic grated
  • 4 tomatoes chopped
  • 1 red pepper chopped
  • 1 cup red lentils rinsed
  • 2 cups butternut squash chopped into small cubes (you can leave the skin on) Or 1 large sweet potato
  • 3 cups water
  • 3 tbsp. organic peanut butter
  • 1/2  pint bouillon vegetable stock
  • 1 tsp. chilli flakes
  • 1 cup mushrooms chopped
  • 1 cup green beans chopped or 1/2 courgette
  • Himalayan Pink Salt (or Sea salt)
  • Black pepper
  • 2 cups greens (your choice of kale, spinach, cabbage)
  • Handful of coriander
  • 1/2 cup crushed peanuts 
  • Juice 1/2 lime


  1. Add the onion and oil to a large saucepan and fry the onion for 5 minutes until soft, grate in the garlic and stir.
  2. Next add the chopped tomatoes and let them cook for a couple of minutes before adding 3 cups water, the lentils, pepper and squash. Bring to the boil before reducing to a simmer.
  3. Add in the stock and peanut butter and stir well to combine and then add the remaining vegetables.
  4. Simmer for 20 minutes then add the mushrooms and greens and simmer for a couple of minutes more so that the greens wilt down. Season well.
  5. To finish top with coriander,  chilli crushed peanuts and the lime juice. 




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  1. Keith Hainge on April 28, 2019 at 6:42 am

    I made this recipe about 3 weeks ago, exactly to the ingredients . Only difference was that I cooked the butternut squash & green beans separately & then added them to the rest when they were cooked al dente.
    Also I may have added a bit more chilli. It lasted 3 nights & we had it with brown rice.
    Tonight I am going to cook it again, using sweet potato instead of butternut squash.

    • Niki on February 18, 2020 at 5:03 pm

      Love your tweaks, sounds delicious!
      My best
      Niki x

  2. […] I’ve got a lot of Butternut Squash recipes. Some of my favourite’s are roast squash with Chickpeas and Tahini dressing, soup, raw in salads and I think it’s very good in spicy dishes like my Butternut Squash, Lentil & Peanut Stew. […]

    • Lizzy on October 6, 2020 at 1:07 pm

      Would this work in the slow cooker?

      • Niki on August 4, 2022 at 7:04 pm

        Yes I think so xx

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