Smoky Lentil and Butternut Squash Stew

Dice the yellow onion and carrots into small cubes (about 1/2 inch). Peel the butternut squash and cut into 1-inch cubes.

Mince the garlic cloves and set aside with the diced vegetables.

Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and carrots, season with a pinch of salt, and cook for 5–6 minutes until the onion softens and turns translucent.

Add the minced garlic, smoked paprika, paprika, and cumin. Stir constantly for 30 seconds until the spices are fragrant and coat the vegetables.

Rinse the lentils under cold water and pick out any debris. Add the lentils, cubed butternut squash, remaining salt, and 4 cups of water to the pot.

Rinse the lentils under cold water and pick out any debris. Add the lentils and cubed butternut squash to the pot. Pour in 4 cups of water and add the remaining salt.

Taste the stew and adjust salt and black pepper as needed. If the stew is too thick, add 1/4 cup of water and stir. If too thin, let it simmer uncovered for 5 more minutes.

Remove from heat. Let the stew cool for 10 minutes, then portion into meal prep containers for the week.