Tomato Lentil Stew

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For the stew

  • 2 tbsp butter
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 2 cups butternut squash, cubed
  • 2 tbsp cumin
  • 1 tbsp thyme
  • 1 jar (530ml) Authentica Arrabiata sauce
  • 1 cup chicken broth
  • 1 cup red lentils 
  • 1 cup artichoke hearts, drained, rinsed, and quartered
  • 1 lemon, juiced
  • Salt and pepper to taste

For the mashed

  • 1 head cauliflower, chopped into florets 
  • 2 Yukon gold potatoes, cut in half
  • 4 tbsp butter
  • 4 tbsp sour cream 
  • 2 cloves garlic, minced
  • 2 tbsp rosemary, chopped
  • Salt and pepper to taste


  1. Melt the butter in Dutch oven or large pot over medium-low heat. 
  2. Add onion, garlic, butternut squash, cumin, and thyme. Season with salt and pepper and cook for 15 minutes. 
  3. Add Authentica sauce, chicken broth, lentils, and artichoke hearts and bring to a boil. Once boiling, turn down to a gentle simmer and cook for another 20 minutes or until the lentils are tender. Add lemon juice and season with salt and pepper. 
  4. Meanwhile, add potatoes and cauliflower to a pot of cold salted water and bring to a boil. Cook for 15-20 minutes or until easily pierced with a fork. Drain and set aside.
  5. In a small pot, add sour cream, butter, and garlic and whisk together over low heat. 
  6. Add the potatoes, cauliflower, butter / sour cream mixture and rosemary to a bowl and mash until well-combined and smooth. Season with salt and pepper. Do not over mash or the potatoes will become sticky. 
  7. Pour the stew over the mashed cauliflower-potatoes and serve.

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